In a 9x13-inch glass casserole dish, combine rice and wine, set aside.

Combine flour, spices in a flat bowl. Whisk 2 eggs in another bowl. Soak 1-3 chicken pieces in egg then dredge with flour mixture. Set aside each chicken piece on a plate. Continue until all chicken pieces are lightly coated with the flour and egg.

In a large skillet set to med-high heat the oil. Carefully place the chicken (skin down) in the pan. Fry the skin side 2-3 minutes to achieve a light crispy coating. Do not cook the chicken! Simply fry to create a delicious coating.

Place fried chicken pieces in a casserole dish on top of rice (the rice should now be soaked with white wine. Yum!) Repeat with remaining chicken pieces. Lightly cook the shallots and garlic then mix in with chicken. Combine cream of mushroom soup, milk, and chicken stock in a bowl and pour over chicken.

Scatter mushrooms on top of the bake (the larger the slices the better). Cover with aluminum foil.

Cook covered for 90 minutes in a 350°F.

Remove foil and check rice consistency; cook uncovered 15 minutes or until rice is cooked. Cook uncovered longer than covered if you'd like the mushrooms crispy.

Submitted by: Alex