Chicken, Artichoke, And Rice Casserole

• 2 tablespoons olive oil, divided
• 12 chicken thighs (about 3 1/2 pounds), skinned
• 3 garlic cloves, minced
• 3 cups finely chopped onion
• 2 cups uncooked long-grain rice
• 3 cups no-salt-added chicken broth
• 1 cup dry white wine
• 1 tablespoon dried rubbed sage
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 1/2 cups frozen green peas
• 2 cups diced plum tomato
• 1 (9-ounce) package frozen artichoke hearts
• 3/4 cup bottled roasted red bell peppers, thinly sliced into strips

1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add chicken and garlic; cook 7 minutes on each side or until lightly browned. Remove from pan. Set aside; keep warm. Preheat oven to 400u0b0.
2. Heat 1 tablespoon oil in pan 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; top with peas, tomato, and artichokes. Bake, uncovered, at 400u0b0 for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.
3. Note: One (15-ounce) can artichoke hearts, drained and rinsed, may be substituted for frozen artichoke hearts, if desired. Sodium content will be higher.

olive oil, chicken, garlic, onion, longgrain rice, nosalt, white wine, sage, thyme, salt, freshly ground pepper, frozen green peas, tomato, red bell peppers

Taken from www.myrecipes.com/recipe/chicken-artichoke-rice-casserole (may not work)