Prep Time:  25 Minutes  Start to Finish:  3 Hours 25 Minutes  Makes:  8 servings


¼     cup chopped sun-dried tomatoes  in oi l , drained
2      tablespoons herbes de Provence
2      tablespoons ol ive oi l
2      tablespoons  fresh  lemon  juice
1      tablespoon  finely chopped garl ic
1      teaspoon salt
8      bone-in chicken thighs  (about 2  Ib),  skin and  fat removed
1½   cups sl iced  fresh mushrooms  (4 oz)
1      cup uncooked regular  long-grain white rice
1      medium carrot,  shredded  (½ cup)
2      cups boi l ing water
1      tablespoon chopped  fresh  Ital ian  (flat-leaf) parsley
2      teaspoons grated  lemon pee


1.  In 1-gallon resealable food-storage plastic bag, mix sun-dried tomatoes, herbes de Provence, oil, lemon juice, garlic and ½ teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.

2.  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir together rice, carrot, remaining ½ teaspoon salt and the boiling water. Remove chicken from marinade; arrange over rice mixture. Pour mushrooms and marinade evenly over top.

3.  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 (at least 165°F). Sprinkle with parsley and lemon peel.


1 Serving:  Calories 260  (Calories  from Fat 90);  Total  Fat 10g  (Saturated Fat 2.5g; Trans Fat 0g);  Cholesterol  45mg;  Sodium 360mg;  Total  Carbohydrate 23g  (Dietary Fiber 1g);  Protein 18g  % Dai ly Value:  Vitamin A 40%;  Vitamin C 6%;  Calcium 4%; Iron 20%  Exchanges:  1½ Starch,  2 Lean Meat,  ½ Fat  Carbohydrate Choices:  1½

Try This
I f herbes de Provence  is not avai lable,  use any combination of dried basi l , fennel  seed,   lavender,  marjoram,  rosemary,  sage,  summer savory,  tarragon or thyme