I used 4 bone-in, skin on thighs w/salt, pepper & thyme, dusted w/seasoned AP flour. Browned them first in butter & olive oil, then put them on a rack to drain. I cooked 1/2 onion diced & 3 garlic cloves smashed and 1/2 lb sliced mushrooms in the remaining oil & drippings. Then added can of low sodium chicken broth and low-fat cream of chicken soup, brought to a simmer and added 1 1/4 cup long grain par-boiled rice, BTB, RTS. Cook rice on low covered for 15 min. Put rice mixture in covered casserole dish and topped with Parsley(opt.), add Chicken thighs. Baked for 15 minutes covered, uncovered 5 min. @ 350. Delicious!
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I used 4 bone-in, skin on thighs w/salt, pepper & thyme, dusted w/seasoned AP flour. Browned...