Napa Valley Chicken Recipe
Ingredients
1 clove garlic, sliced
2 tablespoons olive oil
2 tablespoons butter or margarine
3 lbs. chicken pieces
1 cup Brand Rice
1 cup sliced fresh mushrooms
1 (3-3/4-oz.) can pitted black olives, drained
2 teaspoons salt
1/4 teaspoon thyme
1 bay leaf
1 (13-3/4-oz.) can chicken broth
1 (8-1/4-oz.) can tomatoes
1/2 cup dry sherry
Directions
Preheat oven to 350°F (177°C).
In a large skillet with heatproof handle, lightly brown garlic in oil.
Remove garlic.
Add butter or margarine.
Add chicken pieces.
Brown well on all sides.
Add rice, mushrooms, olives, salt, thyme and bay leaf.
Add chicken broth, tomatoes and sherry, making certain rice is covered with liquid.
Cover.
Bake until chicken is tender, 40 to 45 minutes.
Remove bay leaf.
In a large skillet with heatproof handle, lightly brown garlic in oil.
Remove garlic.
Add butter or margarine.
Add chicken pieces.
Brown well on all sides.
Add rice, mushrooms, olives, salt, thyme and bay leaf.
Add chicken broth, tomatoes and sherry, making certain rice is covered with liquid.
Cover.
Bake until chicken is tender, 40 to 45 minutes.
Remove bay leaf.
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