This is a fairly time consuming recipe but it is wonderful and well worth the time. I personally prefer to make it with 3/4 white rice and 1/4 wild rice but you can experiment and see what you prefer. Just delightful with a salad and a good fumé blanc.

Serving Size: 6

1/2 Lg. green bell pepper -- diced small
1/2 Lg. red bell pepper -- diced small
1 1/4 Lg. onions -- diced small
1/2 Cup wild rice -- uncooked
1/2 Cup Uncle Ben's white rice -- uncooked
6 Oz of mushrooms -- sliced
2 Oz sliced almonds -- toasted
2 6-Oz each chicken breasts
1 1/2 Oz olive oil
1 Cup heavy cream
1 Cup chicken stock
1 Oz butter
2 Tblsp. flour, all-purpose
1 Tblsp. kosher salt or 1/2 Tablsp regular salt
1 tsp. white pepper
1/4 & 1/4 Cup brandy

Toss chicken breasts in one ounce of olive oil and two cloves of chopped garlic. Season with salt and pepper and fully cook in a 350 degree oven. Cook white and wild rice separately per directions on package and cool. Dice two onions and both peppers and sauté in 1/2 ounce of olive oil until translucent. Slice mushrooms and sauté in 1/2 ounce of olive oil and cook until browned. Put peppers, onions, and mushroom together and toss to mix well. Once cooked chicken has cooled, dice into small pieces. Put cooled white and wild rices into a bowl and mix well.

To make sauce: Rough chop 1/2 onion and crush two cloves of garlic. Heat 1/2 ounce of olive oil in a heavy pot and add the chopped onion and garlic. Sauté until well browned then add 1/4 cup brandy. Reduce brandy by 2/3rds and add cream. Reduce by 1/3rd and add chicken stock. Bring to a slow simmer. Melt butter in a heavy pan and add flour. Stir constantly to make a roux or paste. Slowly strain the reduced sauce into the roux stirring constantly. Let the sauce simmer for 10 minutes and season with salt and pepper.

To make the casserole: On the bottom of the casserole dish put the other 1/4 cup of brandy and then a few ounces of sauce. Next add half of the mixed rice. Then add half of the mixed peppers, onions, and mushrooms to the next layer. The next layer is half the diced chicken and almonds, then half of the sauce. Repeat in the same order and top the casserole with the remaining sliced toasted almonds. Bake the casserole covered in a 350 degree oven for approximately 45 to 60 minutes. The casserole is done when the sauce bubbles.

Suggested Wine: Fume Blanc or Pinot Noir

--- © Chef Raven