- 6
- 15 mins
- 60 mins
Ingredients
- 2 tablespoons canola or vegetable oil
- 1/2 cup white wine
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 28-oz. can diced tomatoes
- 1/2 pound (8 oz) crimini mushrooms or wild mushrooms, stemmed and thinly sliced
- 1 teaspoon minced fresh rosemary
- 1 large garlic clove, minced
- 1 teaspoon minced fresh sage
- 1 small to medium red bell pepper, stemmed, seeded, and thinly sliced
- 1 cup long-grain white rice like basmati
Preparation
Step 1
1
Preheat the oven to 375F.
2
Heat the oil in a large, high-sided sauté pan or skillet over medium-high heat.
3
Add the chicken and cook about 2 minutes per side until browned. Transfer to a deep, square casserole dish.
4
Add the mushrooms in a single layer and cook without stirring for 5 minutes until browned. Stir in the garlic and bell pepper and cook for a few minutes more to soften.
5
Add the wine and stir to scrape up the browned bits. Add the tomatoes, rosemary and sage, and bring to a simmer.
6
Pour the rice into the casserole dish over the chicken, then pour the contents of the skillet into the casserole dish.
7
Stir to combine, then cover and bake for 20 minutes, then uncover and bake for 10 minutes more until the rice is tender and the chicken is cooked through.
8
Serve immediately.