1 tablespoon olive oil
1 cup white wine
1/2 cup finely chopped onion
1 can cream of mushroom soup
2 cups sliced mushrooms
4 chicken pieces, breasts and or thighs
1 1/2 cups rice
Preheat oven to 350 degrees. In a large skillet, heat oil over medium high heat and add onion. When onions begin to soften, add mushrooms and cook until golden. Season chicken liberally with salt and pepper. Push onions and mushrooms to side of pan and brown chicken skin side down for about 4 minutes. Remove chicken to plate. Stir in rice and cook with onions and mushrooms for 1 minute. Stir in wine and let simmer for 1 minute. Stir in soup and 1 1/2 cans of water and bring to a simmer. Pour rice mixture into a buttered casserole dish. Place Chicken on top of rice, skin side up, and cover with lid or foil. Bake for 30 minutes or until rice is tender. If necessary, stir in more water 1/2 cup at a time if all the liquid is absorbed before the rice is tender.
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