½ cup freshly, finely ground coffee (Jacquie uses Higher Grounds Highland Humanity blend)

¼ cup unbleached flour

2 tablespoons brown sugar

1 tablespoon coarsely ground black pepper 

6 bone-in chicken breast halves

2 chicken drumsticks 

2 chicken thighs

2 teaspoons vegetable oil 

3 cups white mushrooms, quartered

2 cups chicken broth, divided 

1 yellow onion, quartered 

1 cup apple juice 

1 tablespoon unbleached flour _ tsp salt 

6 cups hot, cooked long-grain brown rice 

Place first four ingredients in a large zip-top plastic bag and mix well. Add chicken parts, seal, and shake well (like "shake and bake"). Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sauté for 5 minutes on each side. Remove chicken from pan and set aside. Add mushrooms, 1_ cups broth, and onion to pan, scraping pan to loosen browned bits. Bring to a boil and cook for 5 minutes to reduce liquid. Return chicken to pan. Add apple juice and bring to a boil. Reduce heat and simmer, covered, for 45 minutes or until tender.
Whisk flour and remaining _ cup broth in a small mixing bowl. Stir the broth mixture and salt into pan, cook uncovered for 3 minutes or until thick and bubbly. Serve with rice.