Baked Rice with Chicken and Mushrooms

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.

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

Directions at cooking.nytimes.com

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