Ingredients:
1⁄4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons herbes de Provence
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fi nely chopped garlic
1 teaspoon salt
8 bone-in chicken thighs (about 2 lb), skin and fat removed
1 1⁄2 cups sliced fresh mushrooms
1 cup uncooked regular long-grain white rice
1 medium carrot, shredded (3⁄4 cup)
2 cups boiling water
1 tablespoon chopped fresh Italian (fl at-leaf) parsley
2 teaspoons grated lemon peel

Method:
1 In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1⁄2 teaspoon of the salt.

2 Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.

3 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

4 In baking dish, place rice, carrot and remaining 1⁄2 teaspoon salt; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.

5 Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°F).  Sprinkle with parsley and lemon peel.

Notes and Tips:
easy variation If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.

country french chicken and rice recipe