Healthy – Country French Chicken

Yesterday I had an amazing dinner.  This chicken was in the marinade maybe 4 hours.  Already, the smell was amazing.  I knew it would be delicious.

Country French Chicken
From Betty Crocker The 300 Calorie Cookbook

8 servings

  • 1/4 cup sun-dried tomato packed in oil, drained, chopped
  • 2 tablespoons herbes de provence (if herbes de provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme to equal 2 tablespoons.)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic, finely chopped
  • 1 teaspoon salt (I omitted it)
  • 8 large chicken thighs, skin removed (about 2 lb)
  • 1 1/2 cups fresh mushrooms, sliced (about 4 ounces)
  • 1 cup long-grain white rice, uncooked
  • 1 medium carrot, shredded (3/4 cup)
  • 2 cups boiling water
  • 1 tablespoon fresh italian parsley, chopped
  • 2 teaspoons lemon peel, grated
  1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
  2. Heat oven to 375°F Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
  4. Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
  5. Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

As you can see, I had a nice serving (and I didn’t eat it all), with steamed asparagus and rutabagas.  It was so yummy.

French Country Chicken on Foodista


6 thoughts on “Healthy – Country French Chicken

  1. This chicken dish reminds me a lot of my current trend in chicken which is everything in the pan and to the oven you go.

    I like the idea of adding the rice and letting it cook with it.

    Nicely done!

  2. I love how this looks! It looks really delicious! I came across your site from the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to the end of this post and it’s all set, Thanks!

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