Zapappy

Name: Chicken, Mushroom and Rice Casserole
Prep time: 25 min
Cook time: 70 min
Total time: 105 min
Yield: 6
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs, about 2 1/2 pounds; 2 teaspoons Diamond Crystal kosher salt, divided: 1 teaspoon (3 g) for the chicken and 1 teaspoon (3 g) for the rice mixture; 3/4 teaspoon black pepper, divided: 1/2 teaspoon (1.2 g) for the chicken and 1/4 teaspoon (0.6 g) for the rice mixture; 1 tablespoon olive oil; 8 ounces cremini mushrooms, sliced 1/4 inch (6 mm) thick; 1 medium yellow onion, finely diced; 2 celery ribs, finely diced; 3 garlic cloves, minced; 1 1/2 cups long-grain white rice, rinsed and drained well; 2 3/4 cups low-sodium chicken stock, heated until steaming; 1 teaspoon dried thyme; 2 tablespoons chopped flat-leaf parsley

Cooking

Zapappy

Cooking

American

Chicken, Mushroom and Rice Casserole

Bone-in chicken thighs roast over long-grain rice, mushrooms, celery, and thyme, creating a savory casserole with crisp skin, distinct grains, and concentrated pan juices.

6 servings · 25 minutes prep · 70 minutes cook

Ingredients

Chicken

6 bone-in, skin-on chicken thighs, about 2 1/2 pounds
2 teaspoons Diamond Crystal kosher salt, divided: 1 teaspoon (3 g) for the chicken and 1 teaspoon (3 g) for the rice mixture
3/4 teaspoon black pepper, divided: 1/2 teaspoon (1.2 g) for the chicken and 1/4 teaspoon (0.6 g) for the rice mixture
1 tablespoon olive oil

Rice and Vegetables

8 ounces cremini mushrooms, sliced 1/4 inch (6 mm) thick
1 medium yellow onion, finely diced
2 celery ribs, finely diced
3 garlic cloves, minced
1 1/2 cups long-grain white rice, rinsed and drained well
2 3/4 cups low-sodium chicken stock, heated until steaming
1 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley

Directions

Brown the Chicken and Vegetables

Heat the oven to 375°F (190°C). Season the thighs with 1 teaspoon (3 g) of the salt and 1/2 teaspoon (1.2 g) of the pepper. Heat oil in a large skillet over medium-high and brown the thighs skin-side down until deeply golden, 6 to 8 minutes; turn for 1 minute, then transfer to a plate.
Pour off all but 2 tablespoons (30 ml) of fat. Brown the mushrooms until their liquid evaporates, 5 to 7 minutes. Add onion and celery for 4 minutes, then garlic, thyme, drained rice, the remaining 1 teaspoon salt, and the remaining 1/4 teaspoon pepper; stir for 1 minute.

Assemble and Bake

Spread the rice mixture evenly in a 9-by-13-inch (23-by-33 cm) dish and pour in the steaming stock. Nestle the thighs on top skin-side up, keeping the skin above the liquid. Seal tightly with foil.
Bake for 35 minutes. Uncover and continue until the rice is tender, the liquid is absorbed, and each thigh reaches 165°F (74°C), 10 to 15 minutes more. If rice remains firm, add 1/4 cup (60 ml) hot water and reseal for 5 minutes. If the cooked skin needs more crisping, broil for 1 to 2 minutes, watching continuously.
Rest uncovered for 10 minutes, then fluff the rice gently around the chicken and finish with parsley.