The traditional Italian “hunter’s stew” with woodsy herbs and earthy mushrooms becomes a one-dish meal with the addition of long-grain rice. A quick bake in the oven lets each grain soak up the sweet and tangy sauce.
Recipe courtesy of Casey Barber
|2 tablespoons canola or vegetable oil||1/2 cup white wine|
|1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces||1 28-oz. can diced tomatoes|
|1/2 pound (8 oz) crimini mushrooms or wild mushrooms, stemmed and thinly sliced||1 teaspoon minced fresh rosemary|
|1 large garlic clove, minced||1 teaspoon minced fresh sage|
|1 small to medium red bell pepper, stemmed, seeded, and thinly sliced||1 cup long-grain white rice like basmati|
Preheat the oven to 375F.
Heat the oil in a large, high-sided sauté pan or skillet over medium-high heat.
Add the chicken and cook about 2 minutes per side until browned. Transfer to a deep, square casserole dish.
Add the mushrooms in a single layer and cook without stirring for 5 minutes until browned. Stir in the garlic and bell pepper and cook for a few minutes more to soften.
Add the wine and stir to scrape up the browned bits. Add the tomatoes, rosemary and sage, and bring to a simmer.
Pour the rice into the casserole dish over the chicken, then pour the contents of the skillet into the casserole dish.
Stir to combine, then cover and bake for 20 minutes, then uncover and bake for 10 minutes more until the rice is tender and the chicken is cooked through.
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