Chicken, Artichoke and Rice Casserole
2 tablespoons olive oil — divided
3 1/2 pounds chicken thighs skinned — (12)
3 cloves garlic — minced
3 cups finely chopped onion
2 cups long-grain rice — uncooked
3 cups no-salt-added chicken broth
1 cup dry white wine
1 tablespoon rubbed sage
1 tablespoon dried whole thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 cups frozen green peas
2 cups diced plum tomato
9 ounces frozen artichoke hearts — (1 package)
3/4 cup roasted red bell peppers
thinly sliced into strips
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside.
Heat remaining tablespoon oil in a 5-quart Dutch oven over medium heat. Add onion and rice; saute 15 minutes or until rice is lightly browned.
Add broth and next 5 ingredients; bring to a boil. Add chicken mixture to pan; top with peas, tomato, and artichokes.
Bake, uncovered, at 400ºF for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with roasted bell pepper strips.
Yield: 12 servings.