Chicken Mozzarella Bake
|Vegetable oil||3 Tablespoon|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Rice||1 Cup (16 tbs) (Brand)|
|Dry onion soup mix||1 1⁄4 Ounce (1 Envelope)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
Preheat oven to 325°F (163°C).
In a 2-quart oven-proof skillet, heat oil.
Add chicken thighs and drumsticks.
Fry until brown, turning to brown evenly on all sides.
Remove from skillet and keep warm.
Drain off excess fat.
Drain tomatoes; reserve juice.
Combine juice and wine.
Add water to make 2-1/2 cups liquid.
Pour liquid into skillet.
Add tomatoes, rice, onion-soup mix and pepper.
Bring to a boil.
Place chicken pieces on top and cover.
Bake 45 minutes.
Sprinkle cheese over top.
Return to oven.
Bake, uncovered, until chicken is tender and cheese is melted, about 15 minutes.