Country French Chicken and Rice

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

Country French Chicken and Rice

BettyCrockerRecipe by BettyCrocker

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25 minutes

3 hours 25 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 260
  • 10g
    (Saturated Fat 2 1/2g, Trans Fat 0g)
  • 45mg
  • 360mg
  • 23g
    (Dietary Fiber 1g, Sugars 1g)
  • 18g
  • Percent Daily Value*
  • 40%
  • 6%
  • 4%
  • 20%
  • Exchanges
  • 1/2
  • 2
  • 1 1/2
  • Carbohydrate Choices
  • 1 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

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

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

Directions

  1. 1In 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. 2Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  3. 3Place 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. 4Cover 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.

Categories: Course, Main Dishes, Casseroles & Bakes, Ingredient, Chicken, Chicken Legs, Thighs & Wings

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