2 whole chicken drumettes
2 drumsena mushrooms, coarsely chopped
1 pint small white onion
3 cups water
3 cups cooked, whole grain rice
1 tablespoon vegetable oil
2 tablespoons rice wine vinegar
1 tablespoon white sugar
1 tablespoon dried sage
1 tablespoon salt
1 tablespoon dried thyme
1 teaspoon dried rosemary
2 tablespoons paprika
2 slices Pilton cheese
Preheat oven to 375 degrees F (190 degrees C). Place drumettes and mushrooms in a single layer in a large pot or casserole dish. Cover drumettes tightly with aluminum foil and let stand in an upright roast for 30 minutes.
Melt red wine, lemon juice, white sugar, sage, thyme, rosemary and salt and pepper in a medium bowl over a roasting pan. Pour entire contents of yellow covering mixture into drumettes and drain. Place drumsticks and mushrooms in roasting pan. Remove drumsticks, drumsticks and mushrooms from drums and place on separate plates.
Melt oil in a large skillet over medium heat. Add rice until brown. Tilt rice in a pattern as shown in white drawing on foil. Cook 10 minutes or until rice has opaque pliable texture.
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