Sunday, June 11, 2006
Chicken, Artichoke, and Rice Casserole
This goes really well with a green salad on the side. The recipe calls for a whole chicken but I often use either boneless, skinless chicken breasts or thighs.

1 chicken (2 1/2 to 3 pounds), cut into serving pieces
1/4 teaspoon black pepper
Non-stick cooking spray
1 1/2 teaspoons olive or vegetable oil (Canola works well)
1 medium-size yellow onion, chopped fine
2 cloves garlic, minced
1/2 cup long-grain rice (I mix some wild rice in too)
1/3 cup dry white wine (any white wine will do, if you don’t want the wine, add another 1/3 cup of low-sodium chicken broth)
3/4 cup low-sodium chicken broth
1 teaspoon grated lemon rind
1 bay leaf
1/2 teaspoon each dried thyme and rosemary, crumbled
1 package (9 ounces) frozen artichoke hearts, cooked and drained (I use the canned or jarred, so you don't have to cook them)
1 tablespoon minced parsley

  1. Preheat the oven to 350 degrees. Sprinkle the chicken with the pepper. Lightly coat a 4-quart Dutch oven (I use an electric skillet) with cooking spray, add the olive oil, and set over moderate heat for 30 seconds. Add the chicken and cook, turning occasionally, until no longer pink on the outside-about 5 minutes. Transfer to a platter and set aside.

  2. Add the onion to the casserole and cook, uncovered, until soft-about 5 minutes; stir in the garlic and rice, and cook, stirring for 1 minute. Add the wine, chicken broth, lemon rind, bay leaf, thyme, and rosemary, and bring to a simmer.

  3. Return the chicken to the Dutch oven and add the artichoke hearts, distributing them evenly. Cover with a piece of wax paper (only if using the Dutch Oven), then the lid. Bake for 45 to 50 minutes or until the chicken is fork-tender and the rice fluffy. Discard the bay leave and sprinkle with the parsley.

Serves 4.

Submitted by: Moogie

Categories: Chicken_


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