Country French Chicken And Rice

Portions:8
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Ingrediënten

  • ¼ cup chopped sun-dried tomatoes in oil drained
  • 2 tablespoons herbes de Provence
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped garlic
  • salt
  • 8 bone-in chicken thighs about 2 Ib, skin and fat removed
  • 1½ cups sliced fresh mushrooms 4 oz
  • 1 cup uncooked regular long-grain white rice
  • 1 medium carrot shredded (½ cup)
  • 2 cups boiling water
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 2 teaspoons grated lemon peel

Instructies

  • In 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and ½ teaspoon of the salt.
  • Add chicken thighs and mushrooms; seal bag.
  • Turn to coat thighs and mushrooms in marinade.
  • Refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In baking dish, place rice, carrot and remaining ½ teaspoon salt; stir in boiling water.
  • Pour chicken thighs, mushrooms and marinade evenly over rice mixture.
  • 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 (at least 165°F).
  • Sprinkle with parsley and lemon peel.

Notes / Tips / Wine Advice:

Quick 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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Recipe Category Chicken / One Pot Dinner / Rice
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