Chicken and Rice

This is a delicious, simple dish, which doesn't require a great deal of preparation and is great comfort food, especially on a cold, damp night.  You don't need to restrict it to such nights however as it is fabulous anytime.

• 2 or 3 large Chicken breasts or 6 thigh fillets
• 1 onion
• 3 or 4 mushrooms
• Oil for browning chicken and onions
• 1 Can mushroom soup
• 300 mls chicken stock (or a mixture of chicken stock and wine)
• 6 ounces of rice
• Bay leaves if you have them

• Chop the onion and mushrooms
• Cut the chicken into bite sized pieces
• Heat the oil in a large pan, add the chicken, onion and mushrooms and cook till the onions are soft and the chicken browned.
• Remove the chicken from the pan then add the mushroom soup and stock.  ( make the stock with a stock cube and boiling water.  If you have some wine, use less stock and make up the required quantity with the wine)  The wine really adds flavour to the dish.  Stir the liquid around the pan scraping up the remnants of the onions, mushrooms and chicken so that you garner all the flavours.
• Return the chicken to the liquid and stir.
• Place your rice into a deep, oven proof dish, then pour the chicken mix over it.
• Add a couple of bay leaves if you have them.
• Place in the oven at 190º C  gas reg 7 for  1 hour.  
• Before serving check that the rice is cooked, leave a little longer if it is not to your taste.  Also check the thickness of the dish, if it is too thick you can always add some boiling water.