Country Chicken with Rice to the French

The field, nature, herbs de Provence, give the chicken a sophisticated and different, especially if it comes with rice and vegetables.

Ingredients

• ¼ cup sun-dried tomatoes packed in oil, chopped and drained
• 2 tablespoons herbs de Provence
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 8 chicken thighs with bones but without skin and fat (about 2 lb)
• 1 ½ cups sliced ​​mushrooms
• 1 cup long grain white rice, uncooked
• 1 medium carrot, grated (¾ cup)
• 2 cups boiling water
• 1 tablespoon Italian parsley (flat leaf) fresh, chopped
• 2 teaspoons lemon zest

Preparation

1. In a resealable plastic bag very sturdy, 1 gallon, mix tomatoes, herbs de Provence, oil, lemon juice, garlic and half a teaspoon of salt. Add the thighs and mushrooms; close the bag tightly. Keep turning to the thighs and mushrooms to soak in marinade. Refrigerate 2 to 24 hours.

2. Preheat oven to 375 ° F. Apply cooking spray a 13x9-inch baking dish fret (3 quart) baking dish.

3. Put the rice, carrot and half a teaspoon of salt remaining in the fret refractory, add boiling water and stir. Place the thighs, marinated mushrooms and evenly over rice mixture.

4. Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when you cut the center of thickest pieces. Sprinkle with parsley and lemon zest.

Tip: If you do not have herbs de Provence, using any combination of basil, fennel seed, lavender, marjoram, rosemary, sage, savory, tarragon and thyme, dried.

Servings: 8

Preparation time:  3 hr

Cooking time:  25 min

Ready in:  3 hr 25 min

Country:  International

Season / Occasion: All year


Main Ingredient:  Poultry