WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Country French Chicken and Rice

A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.

Save and Share

false

( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 29%

3 Stars 14%

2 Stars 14%

1 Stars 14%

Member Reviews ( 2 )

449c6566-df7a-4561-887f-c594ee299c02

Prep Time 25 min
Total Time 3 hr 25 min
Servings 8

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 finely chopped garlic

1: teaspoon salt

8: bone-in chicken thighs, skin and fat removed (about 2 lb)

1 1/2: cups sliced 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 (flat-leaf) parsley

2: teaspoons grated lemon peel

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
2 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3 Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
4 Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

EXPERT TIPS

Expert Tips

If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 360mg; 360%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 1g 1% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 2 of 2 Reviews View All

Posted 3/4/2013 2:38:24 PM REPORT ABUSE lostrocket said:

Rating:

Easy recipe, the rice was surprisingly flavorful. Not quite five stars as I feel a lot more can be done with the rice, but I will make it again to experiment!

This reply was: Helpful Inspiring

Posted 12/29/2009 6:20:17 PM REPORT ABUSE dlp1952 said:

Rating:

I am a novice cook. My family loved this dish. It was so good and moist. The chicken cooked perfectly at 70 minutes. I had 9 thighs to cook. You can really taste the herbs in this dish. The rice was so flavorful. I highly recommend this dish. With the skin removed from the chicken I would think this is very healthy.

This reply was: Helpful Inspiring