Fowl with Mushrooms and Rice

Awesome clucks and shrooms in under an hour!

Shared by Jessica Reinig

Ingredients:

3 pounds (chicken, partridge, chukar, pheasant, turkey or other bird etc.) cut into 8 pieces

2 cups mushrooms

2 tablespoons lemon juice

1 clove garlic crushed

1 scallion chopped

1 tablespoon olive oil

1/2 cup dry white wine

1/2 teaspoon each of:

ground ginger

dry mustard

thyme

sage

salt

pepper

Cooked rice

Combine lemon and garlic in a medium bowl. Add chicken and toss.

Combine dry spices in a small bowl, sprinkle over chicken and toss.

Heat oil over medium heat in a skillet and cook the chicken 4 pieces at a time. Do not crowd. Turn chicken occasionally and cook until lightly browned or about 8 minutes. Transfer chicken to a plate and pour off fat from the skillet.

Return all chicken to the skillet and add wine and mushrooms. Bring to a simmer and then reduce the heat to low. Cover and simmer until juices run clear or about 35 minutes.

Transfer chicken and mushrooms to a plate and cover.

Pour juice into glass bowl or measuring cup and let stand around 3 minutes. Skim the fat from the juice.

Plate rice, with chicken and mushrooms on top. Spoon juices over the top and dress with chopped scallions. Serve immediately.