Sorry this is such a bad picture...looks like mush, honestly tasted like heaven.  DH peaked under the lid, and all he said was "Ummmm, comfort food".  Remember this old classic?  We have not had this in years. It was from an old recipe I think from my teen years using creamed mushroom soup from a can. Well, there is no canned mushroom soup in my house!  First of all, it is not gluten free.  And second, why use that when homemade is sooo much better? Also, there is no MSG or other unknown chemicals in this dish! This did not take a lot of time to put together, and better than that, it finishes cooking in the oven.
4 Free Range chicken pieces, skin on bone in (we had chicken thighs)
olive oil
1/2 of a large diced onion
5 minced garlic cloves
10 chopped crimini mushrooms (chopped fairly small)
1 1/4 cups chicken stock
1/2 glass of white wine
broccoli florets
1/4 cup water from steamed broccoli
1 Tblsp. Dijon mustard
just over 1/2 a cup whole cream (we use SCD cream, you can find the recipe here)
1 Bay Leaf
2-3 sprigs of fresh Thyme
salt and pepper
a splash of gluten free Soy Sauce
1/2 cup of long grain rice - we used Basmati
Parmesan cheese
Heat up a dutch oven on medium heat with a drizzle of olive oil.  Season chicken pieces with salt and pepper, then place into the hot dutch oven.  Cook about 7 minutes per side, or until golden, remove to a platter and set aside.  Drain off most of the oil, leaving some in the pan to saute the mushrooms.  Saute another 5-7 minutes until the mushroom pieces are a lovely golden color, turn the heat to low, then add in the diced onion, garlic, Thyme, Bay leaf, salt and pepper.  Meanwhile, lightly simmer the broccoli florets - about 2 minutes, drain the water, reserving 1/4 a cup.
Once the onions are translucent, stir in the wine, Dijon mustard, splash of Soy Sauce, scraping up any brown bits.  Add the chicken stock, and 1/4 cup of broccoli water, stirring to combine, bring to a simmer, lid on for about 15 minutes.
Lightly grease a casserole dish, and scatter in the 1/2 cup of rice.  Place the chicken pieces on top, then add in the broccoli florets, with a good sprinkling of Parmesan cheese.
After the stock has simmered for 15 minutes, remove the Bay leaf and Thyme stems and add in the cream, stirring to combine, and adjust for any seasonings.  Pour over the chicken, rice and broccoli.  Cover with tin foil, and bake in a preheated 350 degree oven.  10 minutes before it is done, remove the foil, and add another sprinkling of Parmesan Cheese over top of the chicken and broccoli.  Finish baking the remaining 10 minutes, uncovered, and serve hot.