Macaroni & Beef Casserole

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Chicken & Rice Casserole

from The 60-Minute Gourmet , page 46

We recently heard from one of Pierre's fans asking that we post this recipe. It's a simple dish to make that does not have a long list of ingredients and can be cooked in one covered skillet. If you are adventurous, try making it with quail instead.


4 chicken breasts, with skin and bone
Salt and freshly ground pepper to taste
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon chopped garlic
1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered depending on size
1 bay leaf
1/2 cup dry white wine
1/2 cup raw rice
1 cup chicken broth


1. Sprinkle the chicken pieces with salt and pepper.

2. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn.

3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.

4. Add the wine and cook until it is almost evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken. Cover closely and cook about 20 minutes until rice is tender.


4 servings