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Baked Rice with Chicken and Mushrooms
Ingredients
  • 2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 ½ cups)
  • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups basmati rice, soaked for 20 minutes, rinsed and drained
  • 8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced ¼-inch thick
  • 4 cups hot chicken broth
  • 3 tablespoons unsalted butter
  • 1 cup frozen peas, cooked for 2 minutes in salted water (optional)
  • 2 small garlic cloves, smashed to a paste with a little salt
  • 3 tablespoons roughly chopped parsley
Steps
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