I was craving cream-of-mushroom comfort, minus the cream of mushroom can.
chicken with mushrooms and rice
1/2 onion, finely chopped
pinch of dried thyme
1 1/2 C brown rice
3 C low-sodium chicken stock
2 handfuls of dried mushrooms
4 chicken pieces, bone-in
freshly ground pepper
Preheat oven to 350 degrees. In a medium bowl, stir together onion, thyme, brown rice, dried mushrooms, and stock. Pour mix into 9x12 baking dish.
Meanwhile, pat chicken dry and season with pepper. Nestle chicken pieces into brown rice mixture in baking pan. Cover tightly with aluminum foil and bake, until chicken is done and rice has absorbed most of the liquid, about 1 hour. Garnish with fresh parsley.