Chicken 'N Rice Casserole (With Artichokes And Peas)

• 2 tablespoons olive oil
• 12 skinless chicken thighs
• 4 cloves minced garlic
• 1 onion, finely chopped
• 2 cups rice (uncooked)
• 3 cups chicken broth
• 1 1/2 teaspoons sage
• 1 teaspoon thyme
• 1/2 cup white wine
• 1/2 cup water
• 1 (15 ounce) can diced tomatoes
• 1 jar marinated artichoke, chopped
• 2 1/2 cups frozen peas

1. Heat a tablespoon of oil in a 5 qt Dutch oven and add chicken.
2. Lightly salt and pepper chicken, then cook until lightly browned on each side.
3. Remove chicken from pan.
4. Add another tablespoon of oil to Dutch oven and add onion, garlic and rice and saute until rice is lightly browned.
5. Add broth and next 4 ingredients and bring to a boil.
6. Add chicken back to pot and top with tomatoes and artichokes.
7. Bake uncovered at 400 degrees for 45 minutes and stir about mid point.
8. Add frozen peas, cover casserole and cook 5 to 10 more minutes or until liquid is absorbed.

olive oil, chicken, garlic, onion, rice, chicken broth, sage, thyme, white wine, water, tomatoes, frozen peas

Taken from www.food.com/recipe/chicken-n-rice-casserole-with-artichokes-and-peas-61242 (may not work)