Chicken and Rice Casserole

Chicken and rice, arroz con polio, chicken biryana, chicken rice pilaf — there are countless variations on this combination. This particular combination is simply flavored and delicious. The sherry is essential to cut the greasiness of the chicken.

Store-Bought Chicken Broth
When it comes to chicken broth, homemade is best. But nothing beats the convenience of having a quart or two of store-bought broth in the cupboard. You'll have to taste a variety of chicken broths before you can settle on a house brand; quality and avail-ability varies tremendously. Look for organic chicken broth that is sold in aseptic boxes. Generally the flavor is very good and these broths will keep for more than a week in the refrigerator once opened.

SERVES 4 TO 6

INGREDIENTS
Salt and freshly ground black pepper
˝ pound mushrooms, trimmed and sliced
1 onion, diced
3 cloves garlic, minced
2 cups frozen peas
2 cups long-grain white rice
2˝ cups chicken broth
˝ cup dry sherry
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
8 bone-in chicken thighs (about 3 pounds)

PREPARATION
1. Wash the rice in at least two changes of water. Drain and set aside.
2. Preheat the oven to 400°F.
3. Combine the broth, sherry, and thyme and set aside.
4. Heat the oil in a large skillet over medium-high heat. Season the chicken the salt and pepper, add enough pieces to fit in the skillet in a single layer, and brown until quite dark, turning several times, about 10 minutes. Remove the chicken and keep warm. Add the remaining chicken and brown. Remove from the skillet. Pour off all but 2 tablespoons fat from the skillet.
5. Lower the heat to medium. Add the mushrooms, onion, and garlic and sauté until the mushrooms give up their juice, about 5 minutes. Stir the rice and sauté for another 3 to 5 minutes, until the rice appears opaque.
6. Scrape the mixture into a 9 x 13-inch baking dish. Pour in the broth mixture. Arrange the chicken on top of the rice. Cover with aluminum foil.
7. Bake for 55 minutes. Remove the cover and add the peas. Replace the cover and return to the oven for 5 minutes. 8. With a spatula, fluff the rice and mix in the peas. Serve chicken and rice casserole hot.

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