Chicken Artichoke And Rice Casserole
|Chicken||1 , cut into serving pieces and skinned|
|Black pepper||1⁄4 Teaspoon|
|Non stick cooking spray||1|
|Olive oil/Vegetable oil||1 1⁄2 Teaspoon|
|Yellow onion||1 Medium, chopped fine|
|Garlic||2 Clove (10 gm), minced|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Frozen artichoke hearts||9 Ounce, cooked and drained (1 Package)|
|Minced parsley||1 Tablespoon|
Preheat the oven to 350°F.
Sprinkle the chicken with the pepper.
Lightly coat a 4 quart Dutch oven with the 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.
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.
Return the chicken to the Dutch oven and add the artichoke hearts, distributing them evenly.
Cover with a piece of wax paper, then the lid.
Bake for 45 to 50 minutes or until the chicken is fork tender and the rice fluffy.
Discard the bay leaf and sprinkle with the parsley.