1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1 large zucchini, quartered lengthwise and cut into 2-inch slices (about 8 ounces)
4 lemon wedges
Thyme sprigs (optional)
How to Make It
Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.
Preheat oven to 350°.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350° for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.
Very good. I love chicken and rice but it is not my husband's favorite. Anything I can do to perk up a basic recipe for his taste helps. The flavor of the caramelized onions and fresh herbs make a big difference. I only made about half the onions called for in the recipe--starting with 8 cups of onions and cooking down to 3 cups is a lot of work--but followed the rest of the recipe pretty closely.
I LOVE one pot meals! This is an outstanding recipe, and the fresh lemon, rosemary and garlic really give the chicken a lovely fresh aroma and flavor. Another reviewer was put off by the onion quantity, and even added canned soup (gack!). Don't be put off! Learning this caramelization technique was an eye-opener for me. The long, slow cooking creates some amazing flavor; and the onions reduce to a very manageable amount. I have always preferred the flavor of dark chicken over white, and this version (minus the skin) allows me to enjoy it without guilt. I prefer to add the zucchini a little later in the cooking process, so it doesn't overcook. Adding some carrot segments, cut on the diagonal, is a great flavor and color addition, as are water chestnuts. I have also made this in a double quantity, and transferred to a lasagna-size baking dish to finish in the over for more servings.
This basic idea of the recipe is good, but I made heavy modifications to make it actually taste good. First of all, I used about half the amount of onions that the recipe called for. I like onions, but 3 cups is a lot of onions! Second, I wanted a creamier base than the chicken broth, so I used 1 can of Campbell's chicken (it's only 40 calories and 3 grams of fat for 1/4 cup) and 1/2 cup chicken broth. I omitted the wine, and used chicken breast tenders instead of the thighs, which probably made up for the extra fat and calories from the gravy. I also added about a teaspoon of fresh sage, which really gave the recipe a great flavor. The end result ended up tasting a lot like Cracker Barrel's Chicken and Rice casserole. One thing that I would do differently next time is to get my pan a lot hotter before I add the chicken breast to just give them a slight sear. My pan was too cold, so I ended up cooking them a bit too long. They still ended up fairly tender and juicy, but they would probably be even more tender if you stick to the recommended 4 minute cooking time.
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