SUPERBLY HERBY MARSALA CHICKEN AND RICE CASSEROLE
3 pounds boneless, skinless chicken thighs
2 tablespoons Dish off the Block Superbly Herby Spice Blend
2 tablespoons olive oil
1 large onion, chopped
8 large garlic cloves, chopped
1 pound cremini mushrooms, sliced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh rosemary leaves, stemmed and chopped
2 tablespoons fresh sage leaves, stemmed and chopped
1 cup marsala wine, divided
1/3 cup sour cream
1 teaspoon Dijon mustard
2 cups chicken stock
1 ¼ cups raw white rice
½ cup parmesan cheese
2 tablespoons fresh parsley, choppe
Fried Sage Garnish:
4 tablespoons butter
½ cup sage leaves
Trim any excess fat off the chicken thighs. Rub them all over with the Superbly Herby seasoning, taking care to get seasoning in all of the nooks and crannies.
Heat the olive oil in a large deep skillet over medium high heat. Place the chicken thighs, skin-side-down, in the hot oil. You may need to do this in 2 batches depending on the size of your pan. Sear for 2-3 minutes until golden. 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, rosemary, and sage to the pan and cook, stirring frequently, until the mushrooms are soft and begin to lightly brown, about 4-5 minutes. Add ½ cup of the marsala wine and cook, stirring, until it is mostly absorbed.
Stir in the sour cream and Dijon until blended. Remove from heat.
Spread the raw rice in the bottom of a 9” x 13” baking dish. Dollop half of the mushroom mixture evenly over the rice. Place the chicken thighs in the baking dish in a single layer along with any juices that have developed. Dollop the rest of the mushroom mixture over the top.
Combine the chicken stock and the remaining ½ cup of marsala in a large measuring cup and pour it into the baking dish.
Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and sprinkile the parmesan over the top of the casserole. Bake 10-15 more minutes until the rice is cooked to proper consistency (not crunchy).
While the casserole cooks, fry the sage. Melt the butter in a small nonstick frying pan until it bubbles. Add the fresh sage leaves in a single layer (you may need to work in batches depending on the size of your leaves) and cook stirring until the butter turns brown and the sage is just crispy. Watch them closely as this process only takes 20-30 seconds. Remove to a plate lined with paper towels.
Garnish the top with chopped parsley and fried sage.
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