Dubbed “All Day Chicken” by my husband because he said that he spent all day the next day thinking about it and excited for the leftovers!

This one is simple to make, bakes all together in one pan and is just delicious!

You’ll start with 1/2 cup of all purpose flour on a large plate.

To that you will add 1 teaspoon salt,

and 1/2 teaspoon freshly ground black pepper,

combine,

and use tongs to coat each piece of chicken,

until all 10 chicken thighs are perfectly coated (ok, perfect by my standards.  Not sure if I would win a prize on uniformity, but I did try to get every nook and cranny coated!)

Add 3 tablespoons vegetable oil to a large, hot pan over medium heat.

Add the chicken, about 3 pieces at a time, so as not to crowd the pan and end up with unevenly cooked meat.

Your sole objective here is to brown the chicken.

The rest of the cooking process will occur in the oven!

Next take 1 cup of uncooked long grain rice and sprinkle on the bottom of an ungreased
13 x 9 x 2 in baking dish.

Chop half of a medium onion, about 1/4 cup.

Sprinkle on top of rice.

Sprinkle 1 teaspoon garlic powder and 1 teaspoon salt over the onions and

top with about 10-12 ounces of chopped fresh mushrooms.

Add 2 cups chicken broth to the dish,

so that everything appears to be sitting in it.

Take a bag of frozen peas,

and break it up as best you can as you use it to cover up the mushrooms in the dish.  Don’t worry about chunks of icy-stuck-together peas.  They all end up redistributing beautifully during the cooking process!

Place chicken pieces on top.

Cover with foil and bake at 350 degrees for 1 hour,

or until the chicken is cooked through and the rice is tender.  Sprinkle with parsley, and take a giant bite!

Serves 5.

Bon Appétit, Ma Chérie!