Baked Provencal Chicken and Rice Casserole

Baked Provencal Chicken and Rice Casserole

Ingredients

·           1 cup USA Arborio rice

·           1/2 cup pitted Nicoise olives

·           1 clove garlic minced (optional)

·           1 pint cherry tomatoes halved

·           2 tablespoons olive oil

·           1/2 teaspoon red chili flakes

·           4 sprigs of fresh oregano thyme or rosemary (or a combination)

·           1 1/2 cups chicken stock

·           1 cup white wine

·           Sea salt

·           1 pound whole chicken thighs

Instructions

1.    Preheat the oven to 400 degrees F.

2.    In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt. Fold the ingredients together until well-mixed. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Nestle the chicken thighs, skin-side up in the rice mixture and season generously with salt and pepper.

3.    Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Serve warm with a green salad on the side.