Sausage and Chicken Casserole with Brown Rice

Instructions

1. 1

   With one rack in the middle position and another rack in the lowest position, preheat the oven to 350°F (180°C).

2. 2

   In a 12-inch (30 cm) round, 2 1/2-inch (6 cm) deep Dutch oven or in a large, deep non-stick skillet over medium-high heat, brown the mushrooms in half of the oil (2 tbsp/30 ml) for 3 minutes. Set aside on a plate.

3. 3

   In the same pot, add 1 tbsp (15 ml) of the oil and brown the chicken on all sides. Season with salt and pepper. Add the sausages and cook until golden. Set the meat aside with the mushrooms.

4. 4

   In the same pot, brown the onions and garlic in the remaining oil. Deglaze with the wine and let reduce until almost dry. Add the rice and stir to coat well. Return the mushrooms, chicken and sausages to the pot. Add the thyme and broth. Bring to a boil. Cover and bake on the middle rack of the oven for 1 hour or until the rice is tender and the chicken easily falls away from the bone.