This chicken recipe is full of flavor because it is made with Herbs de Provence. If you cannot find it, here is a recipe (within a recipe!):
Herbs de Provence:
- 2 tablespoons plus 1 1/2 teaspoons dried oregano
- 2 tablespoons plus 1 /2 teaspoons dried thyme
- 2 tablespoons dried savory
- 2 tablespoons dried, crushed lavender (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried sage
- 1 teaspoon dried, crushed rosemary
Country French Chicken
- 1/4 cup drained and chopped sun-dried tomato packed in oil
- 2 tablespoons herbes de provence
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic cloves
- 1 teaspoon kosher salt
- 8 large chicken thighs, skin removed (about 2 lb)
- 1 1/2 cups fresh sliced mushrooms (about 4 ounces)
- 1 cup uncooked long grain white rice
- 1 medium shredded carrot (3/4 cup)
- 2 cups boiling water
- 1 tablespoon fresh, chopped parsley
- 2 teaspoons grated lemon peel
Use a shallow glass baking dish or a resealable food storage plastic bag and combine tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt to make a marinade. Add the chicken and mushrooms and turn to coat. Cover dish with plastic, or seal the bag, and place in the refrigerator for at least 2 hours, up to overnight, to marinate.
Preheat your oven to 375 degrees F and spray a 13×9-inch glass baking dish with cooking spray.
Place rice, carrot, and 1/2 teaspoon salt in the baking dish, stirring to combine. Top with the marinated chicken and mushrooms, including the liquid, placed evenly over the rice mixture, and cover with aluminum foil.
Bake until liquid is absorbed and chicken is done (180 degrees F on an instant read meat thermometer), about 50 to 60 minutes. Sprinkle with parsley and lemon peel.
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