1 1/2 tsp olive oil
1 tsp grated lemon rind
1 tsp finely chopped fresh rosemary
1/4 tsp salt
1/8 tsp pepper
3 garlic cloves, crushed
4 3-ounce boned, skinned chicken thighs
3 c chicken broth
1/4 c dry white wine
3 c Caramelized Onions
1 c uncooked long-grain rice
1 Tbsp fresh or 1 tsp dried thyme
1/2 tsp salt
1 large zucchini, quartered lengthwise and cut into 2-inch slices
4 lemon wedges
- Combine first 6 ingredients in a bowl; rub evenly over chicken. Cover and chill 1 hour.
- Preheat oven to 350 F.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook four minutes per side or until browned. Remove from skillet.
- Add broth and wine to skillet and scrape bottom of pan. Add onions, rice, thyme, and 1/2 tsp salt. Return the chicken to the pan and add the zucchini.
- Bring the mixture to a boil. Remove from heat; wrap skillet handle with foil. Cover and bake at 350 for 20 minutes or until liquid is absorbed. Serve with lemon wedges.
Cooking Light, issue unknown
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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson