I keep finding more old recipes that we haven’t eaten in years. I thought that this one was good, but Al thought that it needed more flavor. So next time I think that I’ll add a half-dozen chopped chilies.
6 chicken thighs, with skin removed
1 C uncooked rice
1 lb fresh mushrooms, sliced
1 small can sliced ripe olives
1 (14 1/2 oz) can chicken broth
1 (16 oz) can chopped tomatoes
1/2 C dry sherry
2 – 4 cloves garlic, crushed, to taste
1/2 t salt
1 t thyme
Spread rice evenly in the bottom of a 13″ by 9″ baking pan. Layer mushrooms evenly over rice. Place chicken thighs, meat side down in pan and add remaining ingredients. Bake in 350 degree oven for 1 1/2 hours.