I'd like to rate this based on the recipe as is but I couldn't help myself and adapted it my own way.... I cut up a whole chicken and used the carcass to make a quick stock, while I marinated the chicken and spices in buttermilk in the fridge for a couple of hours. After the stock was ready, I spread out 2 cups of rice in a baking dish, and layered the sliced mushrooms onto that. I gently poured in 4 cups of chicken stock so not to disturb the layers. I used the bread crumb mixture to coat the chicken pieces and gently placed them on top of the layers in the dish and put it all in the oven. While it was cooking I made my new favorite, creamy sage butter sauce (if your interested it's on the site) and gently poured that over the rice and chicken in the last 10 or 15 minutes of baking. I would say the sauce wasn't necessary because the rice and chicken turned out so perfect, but the sage went really well with all the flavors! It took some time, but I would make this again in a heartbeat! I added a picture of it out of the oven.
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I'd like to rate this based on the recipe as is but I couldn't help myself and adapted it my...