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Ingredients
- 4 pounds chicken
- 1 can mushrooms
- 4 tablespoons butter
- 3 cups chicken broth
- 1 cup rice
Method
- Place half of the chicken in a Dutch oven and season with salt and pepper.
- Cover with the onions, mushrooms and half of the butter.
- Cover with remaining chicken, season, and dot with butter.
- Cover and bake for about 45 minutes.
- Remove chicken pieces; add rice and stir into cooking fat.
- Add the boiling stock.
- Place chicken over mixture.
- Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.
