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Chicken Sausage Brown Rice Bake

Chicken Sausage Brown Rice Bake

By Kate

Sear mushrooms and meat separately for max flavor. Build base with aromatic onions garlic. Wine deglaze adds brightness. Brown rice soaks up rich broth, herbs deepen character. Roasted spicy squash sides caramelize sweet, balance savory. Key is layering textures color aroma. Timing flexible; watch rice moisture chicken tenderness. Swap pleurotes for cremini or shiitake, chicken thighs stand in for drumsticks. Use turkey sausage lighter option. Oil choice affects finish; olive oil adds fruitiness, neutral oils keep background. Wine can be white vermouth or dry sherry. Oven temp moderate; adjust if top burns. Visual cues guide doneness better than clock.
Prep: 25 min
Cook:
Total:
Serves: 6 servings
chicken casserole healthy comfort food brown rice
Introduction
Brown rice dense texture demands longer cooking but better nutrition. Searing mushrooms separately lets them brown properly without steaming. Chicken skin rendered crisp adds flavor and texture—don’t skip drying it first, or it steams and sogs. Sausages bring fat and spice; toss in after chicken for even browning. Using dry vermouth instead of wine sharpens complexity; reduces sugary notes common in some wines. Sweating onions slowly draws sweetness but avoids bitterness; a low flame matters, patience. Garlic fires fast, introduce at the end; burnt garlic ruins. Removing whole thyme sprigs later avoids bitter bursts but leaves aromatic hints behind. Roasted squash provides a splash of natural sweetness and color—avocado oil copes with high heat better than olive oil here. Watch for visual cues on rice and meat rather than clock alone; every oven is its own beast.

Ingredients

  • 160 g (5 1/2 oz) sliced cremini mushrooms
  • 50 ml (3 tbsp) extra virgin olive oil divided
  • 480 g (1 lb 1 oz) chicken thighs with skin (4 pieces)
  • 280 g (10 oz) spicy pork sausage (about 3 links), cut into quarters
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 100 ml (7 tbsp) dry white vermouth
  • 380 g (2 cups) brown short grain rice
  • 1 sprig fresh thyme
  • 800 ml (3 1/4 cups) low sodium chicken stock
  • 1 medium butternut squash approx 700 g, seeded, cut into 10 wedges
  • 25 ml (1 1/2 tbsp) avocado oil
  • salt and freshly ground black pepper to taste

    • About the ingredients

    Scaling down mushrooms and meats by roughly 30% without altering other vegetable quantities keeps balance but improves portion control. Pleurotes can be replaced with cremini or shiitake for better caramelization; the flavor shifts but textures hold. Chicken thighs work well, juicier than drumsticks but bone in for flavor. Sausages can be turkey or chicken-based for lighter profile. Olive oil’s flavor ranges; avocado oil recommended for squash roasting due to its higher smoke point. Wine swap suggestions: vermouth or dry sherry provides acidity and aroma but alcohol evaporates during reduction. Brown rice is used for nutty texture and nuttiness, wash well to remove surface starch to prevent mush. Stock chosen low sodium to let seasoning be controlled later. Salt and freshly ground pepper required, adjust carefully.

    Method

  • Preheat oven to 175 C (347 F). Position one rack center, one lower third.
  • Heat 25 ml oil in heavy 30 cm (12 in) skillet over med-high. Mushrooms hit hot oil, sizzle should sound crisp. Cook until edges brown, about 4 minutes. Remove, spread on plate. Mushrooms release water then caramelize; crucial for deep flavor.
  • Add 15 ml oil, nestle chicken thighs skin side down. Pat dry first to avoid steaming. Brown all sides until skin golden and crisp, 6-8 mins total. Season salt pepper. Toss in sausage pieces, brown until edges caramelized, about 5 mins. Fish mushrooms back in. Set aside.
  • Drop last oil splash. Reduce heat to medium. Onions go in, sweat slowly - wait until translucent, not browned, about 7 minutes. Garlic joins last 2 minutes; too long and it burns bitter.
  • Splash vermouth or dry sherry. Scrape browned bits from pan bottom. Let reduce until almost dry; smell will shift from sharp alcohol to sweet base note.
  • Rinse rice briefly. Stir into onion mix until grains look coated, semi-translucent. Adds nutty texture, prevents clumping.
  • Return meats and mushrooms to skillet. Lay thyme sprig tucked between pieces.
  • Pour warm chicken stock; liquid should cover rice by 1 cm. Bring to gentle boil simmer, then cover tight with foil.
  • Transfer skillet center oven rack. Bake 1 hour 5 minutes. Check rice softness and chicken easily pulling from bone. If moisture too low, add splash water carefully; if too wet, leave lid off short while roasting.
  • Meanwhile toss squash wedges with avocado oil, salt, pepper on lined baking sheet. Space apart.
  • Put baking sheet on lower rack. Roast 25 minutes, flip, roast another 12 minutes. You want tender flesh with golden edges, not mushy.
  • Remove squash when skin wrinkles and caramelized spots appear. Meat should feel fork-prick tender but hold shape.
  • Once casserole done, let rest uncovered 5 minutes to firm textures; moisture redistributes.
  • Serve casserole spooned onto plates with browned chicken, sausage, mushrooms. Arrange roasted squash beside.
  • For drier rice, broil uncovered last 4 minutes to crisp top. Cover if skin or meat starts to dry out.
  • Substitutions: Cremini mushrooms for pleurotes as they brown better, chicken thighs for slightly juicier meat. Sausage can be spicy chicken or turkey. If no vermouth, use dry white wine or chicken broth, but taste shifts more mild. Avocado oil resists high heat better than olive oil. Always check seasoning once done. Some stocks salty.
  • Troubleshooting: Mushrooms watery? Pat dry before cooking. Rice undercooked? Add hot stock; gentle steam finish in covered pan. Squash not browning? Flip often, higher rack. If oven inconsistent, rotate pans halfway.

    • Technique Tips

    Layering flavors is key. Start mushrooms first; their moisture released then caramelized sets base flavor. Dry meat skin so it crisps rather than steams; same for sausages. Use same pan for onion and garlic to scrape browning bits, enhancing taste in stock absorption stage. Wine reduction crucial to remove sharp alcohol edge, concentrate complexity. Stir rice well to coat grains preventing clumping and uneven cooking. Rest casserole after oven, moist surfaces settle, flavors marry. Roasted squash needs spacing so steam escapes, edges crisp. Oven racks placement manage temperature zones: casserole center slow cook, squash below hotter. Visual doneness cues trump timers—rice soft, chicken easily pulled, squash browned—not just numbers. Adjust water if rice still chewy mid-bake, cover tight to avoid drying. Keep a watch during last 10 minutes; skip opening oven early or rice can toughen. For crusty top, broil uncovered briefly but monitor carefully.

    Chef's Notes

    • 💡 Use a heavy skillet. Get that oil hot. Searing first locks in moisture. Mushrooms need time to brown, be patient. Watch for sizzling.
    • 💡 Always dry skin on meat. Moist skin just steams, not crisp. Use paper towels; key step. Searing gives texture, deep flavor.
    • 💡 Keep an eye on chicken thighs. Look for golden brown. If they’re still pink, cook longer. Pull skin back with fork—check for doneness.
    • 💡 Squash edges need space. Line them on baking sheet. Helps caramelization, flavor intensifies. Rotate occasionally for even browning.
    • 💡 If rice isn’t tender, add hot stock. Not cold—you want steam. Gently fold in, avoid lumps. Layer flavors throughout. Cover tightly.

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