For more than eight months, this recipe has been sitting in my “to try” pile. But instead of making it during the dark, cold days of winter when we craved comfort food, I had to wait until the hottest week of summer, in a house with no air conditioning. There’s something wrong with me, I know.
This dish is good. Like warm and comforting in the best way possible good. And it’s even better if you eat it with peas, and I’m not just saying that because I eat peas with everything. The recipe comes from one of my favorite food blogs, Simply Recipes. The recipe is here.
This casserole starts out by browning chicken thighs, onions and mushrooms. The pan is then deglazed with sherry (or chicken stock or water), everything is mixed together, along with rice, sour cream and cream, and finished in the oven.
Except for some chopping and sauteing at the beginning, this dish is pretty easy, but yields spectacular results. It isn’t the least bit greasy and is very filling. It is quite rich, hence the peas. I suppose most vegetables would work here.
I only made minor changes, such as using bone-in chicken thighs and reducing the amount of salt. The recipe calls for 1 1/2 teaspoons of salt to be added to the baking dish. I used 1 teaspoon of salt and it was almost too salty. Next time, I’ll reduce the amount of salt to 1/2 teaspoon.
Why do I always come to your blog when I’m already hungry??? Ugh! Now I want chicken for lunch. Isn’t this unseasonably warm for you guys?
This looks very good. Although as another person with no air conditioning I am avoiding anything that turns on anymore heat in the house. Relief is coming they say.