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1.
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Preheat oven to 375 degrees F. Heat 2 tablespoons of olive oil in a large saute pan on medium high or high heat (hot enough to brown but not burn).
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While you wait, season the chicken pieces all over with salt and pepper and herbs de Provence seasoning.
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2.
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Working in batches, brown the chicken pieces on both sides, about 1-2 minutes per batch.
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Add a little more olive oil if needed after every batch if needed.
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If the chicken is cooking correctly, this will not be necessary.
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Please note that the chicken does not have to be cooked through, only browned on both sides.
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Remove chicken pieces from the pan and set aside in a bowl with paper towels.
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3.
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In the same saute pan lower the heat to medium.
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Add the onions and cook until translucent, about 3 minutes.
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Add the garlic, cook 30 seconds more.
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Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
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4.
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Raise heat in the pan to medium high and add the sliced mushrooms.
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Dry saute them with no additional butter or oil, allowing the mushrooms to brown lightly and release some of their moisture.
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Then add the mushrooms to the casserole dish.
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5.
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Add the dry white wine to the pan and stir to deglaze the pan, scraping off the browned bits from the bottom of the pan.
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Since I use a nonstick pan there are never any bits.
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Let the wine reduce to about 1 tablespoon then add the chicken stock, and remove pan from heat.
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6.
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Stir in 1 1/2 teaspoon salt, the cream, and the sour cream and mix until well blended and smooth looking.
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7.
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Add the raw rice to the casserole dish.
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Then pour the cream mixture over the rice.
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Add all of the fresh herbs and the paprika.
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Stir the rice, onion, mushroom, herb mixture so that everything is evenly distributed in the casserole dish.
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8.
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Place the chicken pieces on top of the rice mixture in a single layer if you can.
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Dont panic they will be crowded.
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Bake in a 375 degrees F oven for 45 minutes uncovered.
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If the casserole is still too liquidy, let it cook a few minutes more until the excess liquid has evaporated away.
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This dish usually takes about 50 minutes in my oven.
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The chicken should be a safe 165 F by then.
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9.
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Enjoy!
