Napa Valley Chicken

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.

Napa Valley Chicken

Napa Valley Chicken

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.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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3 Responses to Napa Valley Chicken

  1. Looks and sounds delicious!

  2. Al Dubuc says:

    Colorful dinner!! I love it when meat is added to my vegetables…kinda like a lucky bonus!! LOL

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