Autumn Chicken And Rice Recipes

ONE PAN CHICKEN AND WILD RICE CASSEROLE

Steps:

• 1. Preheat the oven to 400 degrees F. 2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the apples and thyme and cook another minute longer. 3. Pour in the 2 cups chicken broth and the wine and bring to a boil over high heat. Stir in the rice and chicken, cover and reduce the heat to low. Simmer for 45-55 minutes or until the rice is cooked, if needed, add the remaining 1/2-1 cup broth if the rice feels a little hard still. Remove from the heat and stir in the spinach. 4. Sprinkle the cheese over top the rice and transfer to the oven. Bake for 10-15 minutes or until the cheese has melted. Remove from the oven and serve with fresh thyme. Enjoy!

AUTUMN CHICKEN AND RICE

Steps:

• Place carrots, onion, garlic, and celery in crock pot.
• Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot.
• Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat.
• Add chicken pieces, mustard, bay leaves, and liquids to crock pot.
• Cook on high 4 hours, or low 8 hours.
• 30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.