My godmother, Barbara, (aka BB), has been going up to Tahoe for years. As a wee kiddie, she’d take me up to Angora Lake (just below Echo Peak) for a month in the summer. The cooking always tended to be fairly uncomplicated as once we were in at the lake, there was no going out to shops til the following week.
Here’s a recipe that BB shared with my mom who then passed along to me. I wrote BB a letter telling her I’d doctored the recipe somewhat. I think we’ve moved on from dehydrated onions and canned mushrooms.
1 cup rice; 1 onion (red or white fine. I had spare red, prettier too); 1 cut up chicken (or I simply used 6 thighs as I love serving them, just the right size.); 2 cups of chicken broth; 1 - 2 cups sliced mushrooms depending on your liking; 1/2 cup of white wine; olive oil. Season as you see fit. I liberally threw in some Herbs de Provence.
Saute the chicken in oil til brown. Remove.
Put rice in bottom of a casserole dish. Sprinkle onion on top. And here I quote exactly from my mom’s directions: “Arrange chicken ARTFULLY on top.” Add mushrooms. And then as I had a few spare carrots, I added those in too as they’re so pretty to serve. Pour chicken broth and vino over it all.
Bake for 1 hour at 350.
And in my mom’s words:
Serve with flourish!