Sunday Chicken Dinner
When I was young, Sunday meant chicken dinner with all the fixings. It took my mom hours and several pots to make everything. This dish tastes like good old fashioned comfort food, but is much easier to make and to clean up. Plus, you can prepare it in 20 minutes in the morning, and it's ready in time for dinner.
20 oz. chicken thighs, boneless and skinless
2-3 tablespoons Wild Mushroom & Sage Olive Oil
3/4 cup brown rice*
8 oz. mushrooms, quartered
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons Neapolitan Herb Balsamic Vinegar or Worchestershire sauce
1 teaspoon Dijon mustard
1 teaspoon ground sage
1 teaspoon salt
1/2 teapoon black pepper
2 cups chicken broth
In a large skillet or Dutch oven, brown the chicken in the oil for 4-5 minutes. Place the chicken in the slow cooker.
Top the chicken with the rice and then the vegetables. Combine the broth with the vinegar, mustard and seasonings; pour over the chicken. Cover and cook for 7 hours or until the rice is tender.
* Our Delta Blues brown rice is perfect in this dish.