Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
50 Mins
Total Time:
1 Hr
A tender juicy chicken baked in a mushroom sherry sauce served with long grain white rice.
Ingredients
Adjust Servings
- Rice
Instructions
- Preheat oven to 500 degrees.
- Take one whole chicken and break it down into edible size pieces and place in cassrole dish skin side down.
- In a saucepan put mushroom soup, sherry, marmalade, and chicken stock. Bring to a boil then pour over chicken and place in the oven. Cook 20 minutes, pull and flip chicken then bake another 20 until chicken is browned well.
- In a saucepot put the rice, chicken stock, and water. Bring to a boil for 2 minutes then turn stove to simmer, cover, and let sit 20-25 minutes until all liquid is absorbed. Do not remove lid, do not stir while simmering.
- Once the rice is firm, fluff with a fork, spoon rice onto a plate then place 2 pieces of chicken onto the rice. Top with the remaining sauce and lemon zest.