Laurel Brook Farm's Baked Chicken & Rice

Servings

4

Prep Time

20 minutes

Cook Time

60 minutes

Almost every day for more than half a century, farmer Dottie Jacquier of Laurel Brook Farm has cooked up dinner for family members and visitors on their multi-generation farm. Her simple, hearty main courses include baked chicken with mushrooms which inspired this recipe.

Ingredients

2 large leeks
¼ cup all-purpose flour
1 teaspoon table salt
½ teaspoon freshly ground black pepper
4 chicken leg quarters (3 pounds), cut into thighs and drumsticks
2 tablespoons olive oil
12 ounces fresh mushrooms, quartered
1 teaspoon fresh thyme leaves
1¼ cups uncooked long-grain rice, rinsed
2½ cups chicken stock
4 ounces Cabot Vermont Sharp Cheddar, grated, about 1 cup
¼ cup Cabot Sour Cream
3 tablespoons Cabot Unsalted Butter
½ teaspoon paprika

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Directions

PREHEAT oven to 375°.
REMOVE and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Cut leeks crosswise into half-moon-shaped slices.
COMBINE flour, salt, and pepper in a pie plate. Dredge chicken in flour mixture.
HEAT olive oil in a large ovenproof skillet set over medium-high heat. Cook chicken, in 2 batches, 4 minutes on each side or until browned; drain on paper towels, reserving 1 tablespoon of drippings in skillet.
SAUTE leeks, mushrooms, and thyme in hot drippings 5 minutes or until leeks are tender and mushrooms are lightly browned. Stir in rice; cook, stirring constantly, 2 minutes. Stir in chicken stock; bring to a boil. Add chicken; cover tightly, and bake 35 to 40 minutes or until liquid is absorbed and rice is tender.
REMOVE chicken pieces to a plate, and stir grated cheddar cheese and sour cream into rice. Replace chicken pieces on top of rice, dot with butter, sprinkle with paprika, bake, uncovered, about 15 minutes or until chicken is browned and a meat and thermometer inserted into thickest portion registers 165°.