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Df6e56f0 a27a 4f08 baeb 1f5030b14bc6  2017 10 12 21 28 16

One pan chicken and rice with mushrooms and Brussels sprouts.

Season chicken thighs with salt and pepper. Brown (skin side) in a large oven safe pan. Remove. In San pan, sauté mushrooms, Brussels sprouts, 1 small onion. Add garlic, rosemary and thyme. Deglaze with white wine. Reduce. Toss in 2 cups long grain rice (rinsed first to remove excess starches), and 4 cups chicken stock. Bring to boil, add chicken (skin up), cover and bake 350 for 20 minutes or until chicken and rice is cooked. Garnish w fresh parsley and serve!