Well, we are still in hibernation mode with all of the snowy weather. It is supposed to rain during the end of this week - (now) and then turn to a more milder temperature. At this moment, we are still in a frozen Tundra. I am thinking it is time to complain to the weather gods...Mercy!
Onto this dish. A dish that certainly exceeded my expectations. I always waver back and forth about the liquid to rice ratio in a dish like this. This turned out perfecto! And very Italian influenced, and delicioso if I do say so myself. This will definitely be gracing our dinner plates again!
6 chicken thighs, skin on bone in
SEASON BLEND AND DRY RUB:
1/2 tsp. Dried Thyme
1 tsp. Dried Basil, Sage, Fennel, Garlic Powder
Salt and pepper : Mix seasonings in a small bowl until well blended.
7 crimini mushrooms, halved and sliced
1 large leek, sliced and rinsed well
1 Tblsp. Balsamic Vinegar
4 minced garlic cloves
1/2 lb. of fresh spinach, remove any long stems
1 generous cup of grated Swiss Gruyere Cheese
3/4 cup Basmati Rice - rinsed under cold water
2 cups of GF/DF Tomato Soup or Homemade
This is a recipe where I did use store bought gluten free/dairy free cream of Tomato Soup. Homemade would be even better, but, since I did not have any, I always choose this particular brand. So delicious. (no paid advertisement here uhh uhh, nope) Once in a while, in a pinch, I will buy this soup, and the occasional chicken or beef stock when I have not had time to make my own. This recipe looks a bit intimidating with a lot of steps, but really it was very easy, I promise.
Heat up a non stick pan on medium heat with a drizzle of olive oil. Use two teaspoons of the seasoning, covering the chicken thighs, massage well into the chicken. Brown the chicken on both sides until golden, about 5 minutes per side.
Remove the chicken to a plate and set aside. Turn the heat to low medium. To the pan add in the mushrooms, sauteing about 5 minutes until golden. Then add in the sliced leeks, minced garlic, season with salt and pepper. Saute about five minutes.
Then add the rice and saute, stirring continually for 3-4 minutes.
Pour in the Balsamic vinegar, mixing well throughout.
Add the rest of the seasonings to the tomato soup and whisk to incorporate. Preheat the oven to 350 degrees and lightly oil a 9x11 inch baking dish.
To the rice, add the tomato soup and mix well to combine. Pour into the baking dish.
Arrange the spinach over top of the rice, spreading out evenly. Sprinkle a generous helping of Parmesan Cheese over top.
Then add the grated Swiss Gruyere cheese. Add the chicken on top and cover with foil.
Bake in the oven for 50- 60 minutes.
Bon Appetite! 🙂 (I wonder how this would be said in Italian??)