Chicken with Brown Rice and Mushrooms
Recipe type: Chicken, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Chicken thighs cooked with brown rice, mushrooms, onions and celery.
  • 1 package chicken thighs with skins on
  • flour for dredging chicken in
  • 1 medium onion
  • 2 stalks celery
  • 8 oz. mushrooms
  • 2ΒΌ cups chicken stock
  • 1 cup brown rice
  • salt and pepper
  • oil
  1. Salt and pepper the chicken thighs well. Coat them with flour.
  2. Add a little oil to a dutch oven or casserole dish with a lid.
  3. Brown the chicken thighs. Remove from pan.
  4. Add a little more oil to pan and add onions and celery. Cook until they start to soften. Add mushrooms. Brown slightly.
  5. Add the chicken stock, rice to the pan. Top with the chicken thighs. Season all with salt and pepper. Cover pan with a lid and bake for 45 minutes. I took the lid off during the last 15 minutes to help the chicken stock to evaporate.
  6. Let set for 5 minutes before serving.
Recipe by Recipes Food and Cooking at