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Country French Chicken and Rice

(1)
  1 reviews
  • 25 min prep time
  • 3 hr 25 min total time
  • 13 ingredients
  • 8 servings
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A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.

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

Steps

  • 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.
  • 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
% Daily Value
Total Fat
10g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
360mg
15%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Protein
18g
18%
% 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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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