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Country French Chicken and Rice

7 Ratings

2 Comments

Prep 25 min
Total 3 hr 25 min
Servings 8

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

Ingredients

1/4

cup chopped oil-packed sun-dried tomatoes, drained

tablespoons herbes de Provence

tablespoons olive oil

tablespoons lemon juice

tablespoon finely chopped garlic

teaspoon salt

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

1 1/2

cups sliced mushrooms

cup uncooked regular long-grain white rice

medium carrot, shredded (3/4 cup)

cups boiling water

tablespoon chopped fresh Italian (flat-leaf) parsley

teaspoons grated lemon peel

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 360mg; 15%
Potassium: 330mg; 9%
Total Carbohydrate: 23g; 8%
Dietary Fiber 1g 5% Sugars 1g
Protein: 18g

% Daily Value*:

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