Title: Chicken, artichoke, and rice casserole
 Categories: Casseroles
      Yield: 12 Servings
 
      2 tb Olive oil; divided
  3 1/2 lb Chicken thighs skinned; (12)
      3    Cloves garlic; minced
      3 c  Finely chopped onion
      2 c  Long-grain rice; uncooked
      3 c  No-salt-added chicken broth
      1 c  Dry white wine
      1 tb Rubbed sage
      1 tb Dried whole thyme
      1 ts Salt
    1/2 ts Freshly ground pepper
  2 1/2 c  Frozen green peas
      2 c  Diced plum tomato
      9 oz Frozen artichoke hearts; (1
           -package)
    3/4 c  Roasted red bell peppers;
           -thinly sliced into strips
 
  Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  Add chicken and garlic; cook chicken 7 minutes on each side or until
  lightly browned. Set asid Heat remaining tablespoon oil in a 5-quart
  Dutch oven over medium heat. Add onion and rice; saute 15 minutes or
  until rice is lightly browned. Add broth and next 5 ingredients;
  bring to a boil. Add hicken mixture to pan; top with peas, tomato,
  and artichokes. Bake, uncovered, at 400 deg for 50 minutes, stirring
  after 25 minutes. Cover and cook 15 minutes or until liquid is
  absorbed. Stir well; top with roasted bell pepper strips. Yield: 12
  servings (serving size: 1 chicken thigh and 1 cup rice mixture
  
  Recipe