Chicken Rice Dinner

1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
3 pounds of chicken parts (bones IN, such as thighs, drumsticks)
3 tbsp veggie oil
1 cup uncooked long grain rice
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces), mushroom stems and pieces, undrained
2 chicken bouillon cubes
2 cups boiling water
minced fresh parsley, optional

Preheat oven to 350 degrees. Combine flour, salt and pepper; coat chicken pieces. In a large skillet over medium heat, brown the chicken in the veggie oil. Place rice in an ungreased 13" by 9" baking pan. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon cubes in boiling water; pour over all. Place chicken pieces on top. Cover and bake for one hour or until chicken juices run clear and rice is tender. Sprinkle with parsley if desired.

Yields: 5 servings
Revised for my family From: Best of Taste of Home The First 10 Years cookbook