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Chicken, Artichoke and Rice Casserole

2 tablespoons olive oil, divided
12 chicken thighs (about 3-1/2 pounds), skinned
3 cloves garlic, minced
3 cups finely chopped onion
2 cups long-grain rice, uncooked
3 cups no-salt-added chicken broth
1 cup dry white wine
1 tablespoon rubbed sage
1 tablespoon dried whole thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2-1/2 cups frozen green peas
2 cups diced plum tomato
9-ounce package frozen artichoke hearts
3/4 cup 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 aside. 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 chicken 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. Makes 12 servings


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