Smothered Chicken over Wild Rice
An Oldie from the 1930’s with a Millennial veggie twist
This recipe goes way back in my family to my Mama’s childhood when recipes were simple and ingredients were on hand in the pantry and/or home grown. The original ingredients were one whole cut up chicken, flour, salt, pepper, and water.
Mama grew up on a farm in Copiah County Mississippi during the depression. This was a standby family recipe in the summer when the hens were too big to fry. When I was growing up, this was comfort food at it’s best. Mama always served the chicken and gravy over white rice, but I revised the recipe to include peppers, onions, and mushrooms and served it over wild rice. Jeff absolutely loved it and is hoping to see it on our evening menu again in the near future. Since it was easy and quick to prepare, I’m sure he will.
- 6 boneless skinless chicken thighs (Or chicken pieces of your choice)
- 1 green bell pepper
- 1 red bell pepper
- 1 medium onion
- 8 oz. sliced mushrooms
- 1/2 cup all purpose flour
- 1 cn. chicken broth
- salt and pepper
- 1 box Uncle Ben’s Wild Rice
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Slice bell peppers, mushrooms, and onion in a bowl, sprinkle with salt and pepper, and toss. Pour 1 cup chicken broth in bottom of casserole. (Reserve rest of broth from can for Wild Rice.) Salt and pepper chicken pieces, dredge in flour, and arrange chicken pieces in broth. Sprinkle any remaining flour over chicken pieces and broth. Cover chicken with sliced peppers, mushrooms and onions. Place in 350 degree oven and bake for 30 minutes. Turn chicken pieces over and bake for an additional 30 minutes.
While chicken is cooking, prepare wild rice according to package instruction. Use reserved broth as part of the water called for in the instructions.
Serve chicken, vegetables, and broth over wild rice.