Chicken Portugal

• 1 6 oz (168 grm). pkg. Uncle Ben's "original" herb seasoned long grain and wild rice mix (not quick cooking)
• 8 or more chicken legs and/or thighs, skin removed
• 2 tbsp (30 ml) butter
• 3/4 cup (175 ml) dry vermouth
• 1/2 lb (.2 kg). sliced mushrooms
• 1/2 cup (125 ml) sliced celery
• 1/4 cup (60 ml) chopped onion
• 1 clove garlic, minced
• 1 can cream of mushroom or cream of chicken soup
• salt and pepper, to taste
• 2 tbsp (30 ml) chopped parsley, approx.

1. Preheat oven to 350 degrees (175 C.).
2. Pre-cook rice on stovetop according to package directions.
3. Melt butter in large skillet.
4. Brown chicken pieces and remove from pan.
5. (Chicken will finish cooking in the oven.)
6. Deglaze pan with vermouth--pour vermouth in while pan is still over heat and scrape all chicken bits from bottom of pan as it simmers.
7. Stir soup in until smooth (a whisk works well for this).
8. Add mushrooms, celery, onion and garlic and cook until celery is crisp tender.
9. Add salt and pepper to taste (if desired).
10. Cover bottom of 3 quarts (2850 ml) baking dish with cooked rice.
11. Place browned chicken pieces in a single layer on rice.
12. Pour soup and vegetable mixture over chicken.
13. Cover and bake for 25 minutes.
14. Uncover and bake for 20 to 30 minutes more.
15. Do not allow chicken and rice to dry out.
16. Sprinkle chopped parsley on top to garnish.

uncle ben, chicken, butter, mushrooms, celery, onion, clove garlic, cream of mushroom, salt, parsley

Taken from online-cookbook.com/goto/cook/rpage/001C1F (may not work)