Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Yield: 4 servings
Ingredients: 1 frying chicken (3 pounds), cut into serving pieces; 1 onion, finely chopped; ½ bay leaf; 1 garlic clove, finely minced; ⅓ cup dry white wine; ⅓ cup finely chopped celery; ½ cup butter; ⅔ cup uncooked rice; 2½ cups (one 1-pound 3- ounce can) tomatoes; ⅛ teaspoon ground ginger; ¼ cup Chicken Stock; Salt and freshly ground black pepper; ¼ pound mushrooms, sliced; 1 pimiento, chopped; ½ cup cooked peas; ½ green pepper, chopped; 2 tablespoons chopped parsley

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 frying chicken (3 pounds), cut into serving pieces
Salt and freshly ground black pepper

Gluten-free

Method

Season the chicken with salt and pepper to taste and sprinkle with the ginger. Melt one-third cup of the butter in a heavy skillet and brown the chicken in it on all sides.
Add the garlic, celery, onion, bay leaf and wine. Bring to a boil and simmer, covered, for twenty minutes.
Preheat oven to modera