SUPERBLY HERBY CHICKEN AND MUSHROOM RICE BAKE
6 large chicken thighs (bone-in and skin-on, about 3-pounds)
3 tablespoons Dish off the Block Superbly Herby Spice Blend
2 tablespoons olive oil
1 large onion, chopped
8 large garlic cloves, chopped
8-ounces mushrooms, sliced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh thyme leaves, stemmed
½ cup dry white wine
1/3 cup sour cream
2 ½ cups chicken stock
1 ¼ cups raw white rice
2 tablespoons fresh parsley, chopped
Preheat oven to 375 degrees.
Trim any excess fat off the chicken thighs. Rub them all over with the Superbly Herby seasoning.
Heat the olive oil in a large deep skillet over medium high heat. Place the chicken thighs, skin-side-down, in the hot oil. Sear for 3-4 minutes until the skin is golden and crispy. Flip and cook for 1 more minute on the other side. Remove to a plate (chicken will not be cooked through).
Add the onions and garlic to the pan drippings and cook for 2-3 minutes until fragrant. Add the mushrooms, salt, pepper, and thyme leaves to the pan and cook, stirring frequently, until the mushrooms are soft and begin to lightly brown, about 4-5 minutes. Add the white wine and cook, stirring, until it is mostly absorbed.
Stir in the sour cream until blended. Remove from heat and pour in the chicken stock.
Spread the raw rice in the bottom of a 9” x 13” baking dish. Pour the mushroom and stock mixture evenly over the rice. Place the chicken thighs in the baking dish along with any juices that have developed. Cover the baking dish tightly with foil.
Bake 30 minutes. Remove the foil and bake 10 more minutes. Garnish with thyme sprigs and serve with honey mustard carrots, peas, or veg of your choice.