The country french chicken and rice recipe prep time: 25 minutes start to finish: 3 hours 25 minutes 8 servings
Ingredients:
1⁄4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons herbes de Provence
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fi nely chopped garlic
1 teaspoon salt
8 bone-in chicken thighs (about 2 lb), skin and fat removed
1 1⁄2 cups sliced fresh mushrooms
1 cup uncooked regular long-grain white rice
1 medium carrot, shredded (3⁄4 cup)
2 cups boiling water
1 tablespoon chopped fresh Italian (fl at-leaf) parsley
2 teaspoons grated lemon peel
Method:
1 In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1⁄2 teaspoon of the salt.
2 Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
3 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
4 In baking dish, place rice, carrot and remaining 1⁄2 teaspoon salt; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
5 Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°F). Sprinkle with parsley and lemon peel.
Notes and Tips:
easy variation If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.
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| country french chicken and rice recipe |
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