Casserole with chicken and brown rice

I don’t even know how many casseroles I’ve made so far, but I know that each one is different from the previous one. For today, I prepared chicken casserole with brown rice, to which fresh thyme gives special flavor. This is a dish for real gourmets.

Preparation time: 90 minutes
Servings: 4

Ingredients:
1-2 tbsp olive oil + a bit for the refractory bowl coating
2 cup brown rice
1 large onion, finely chopped
2 cup chicken broth or water
1 ½ cup mushroom potage
2 pinches of salt
2 pinches of red pepper
4 chicken legs, boneless
2 tbsp olive oil
2 tsp fresh thyme, finely chopped + a bit for decoration
1 garlic clove, mashed

Instructions:
1. Heat the oven at 180 °C and coat the refractory bowl with olive oil.
2. Add brown rice, onion, chicken broth, or water and mushroom potage, and mix until combined. Season with salt and pepper.
3. Arrange chicken meat on top, skin side up. Coat every leg with olive oil, then sprinkle with thyme, garlic, and season with salt and pepper.
4. Cover the refractory bowl with foil and bake for 1 hour. Remove the foil and bake for about 20 minutes, until the rice softens and chicken is baked, or until it gets golden.
5. Serve with a bit of thyme and enjoy.