Chicken~ artichoke~ & rice casserole *jb

Yield: 12 Servings

Ingredients:

2 tb Olive oil divided
12 Chicken thighs (about 3-1/2 -pounds) skinned
3 Cloves garlic minced
3 c Finely chopped onion
2 c Long-grain rice uncooked
3 c No-salt-added chicken broth
1 c Dry white wine
1 tb Rubbed sage
1 tb Dried whole thyme
1 ts Salt
1/2 ts Freshly ground pepper
2 1/2 c Frozen green peas
2 c Diced plum tomato
1 pk (9-oz) frozen artichoke -hearts
3/4 c Roasted red bell peppers -thinly sliced into strips
1 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.
2 Heat remaining tablespoon oil in a 5-quart Dutch oven over medium

Instructions:

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 400 deg 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 (serving size: 1 chicken thigh and 1 cup rice mixture). CALORIES 295 (19% from fat) / PROTEIN 21g / FAT 6.2g (SAT 1.3g MONO 2.8g POLY 1.3g) / CARB 37.3g / FIBER 3.2g / CHOL 62mg / IRON 3.5mg / SODIUM 323 mg cloves garlic minced CALCIUM 53mg From Cooking Light Magazine Nov/Dec 1993 page 136.