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Categories:
unsalted butter baby bella mushrooms white wine yellow onion flour salt ground black pepper thyme sage chicken broth rice chicken pecans
Viewed: 100 - Published at: a year agoIngredients
- 3 tablespoons unsalted butter or 3 tablespoons vegetable oil
- 8 ounces baby bella mushrooms or 8 ounces white mushrooms, trimmed, wiped clean, and thinly sliced
- 14 cup dry white wine or 14 cup vermouth
- 1 large yellow onion, coarsely chopped
- 14 cup unsifted all-purpose flour
- 12 teaspoon salt, to taste
- 12 teaspoon fresh ground black pepper, to taste
- 14 teaspoon dried thyme, crumbled
- 14 teaspoon rubbed sage
- 2 cups chicken broth
- 1 cup half-and-half
- 1 12 cups converted rice, cooked according to package directions
- 3 cups diced cooked chicken or 3 cups turkey
- 12 cup coarsely chopped pecans
Method
- Preheat oven to 375.
- Lightly butter a 2 1/2 quart casserole; set aside.
- Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
- With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
- Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
- Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
- Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
- Taste for salt and pepper and adjust as needed.
- Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
- Transfer to casserole, spreading to edge, and top with pecans.
- Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
- Serve hot with baby green peas, butter beans, or asparagus or broccoli.
