Chicken, Artichoke, and Rice Casserole

Ingredients

• 3.5 pounds chicken thighs 
• 1 tablespoon rubbed sage dried
• 1 tablespoon thyme leaves dried
• 1 cup cooking wine dry white
• 9 ounce artichoke hearts frozen
• 3  garlic cloves minced
• 3 cups no-salt-added chicken broth 
• 2 tablespoons olive oil divided
• 3 cups onion finely chopped
• 2.5 cups peas green frozen
• 0.5 teaspoon pepper freshly ground
• 2 cups plum tomatoes diced
• 2 cups rice long-grain uncooked
• 0.8 cup bottled roasted bell peppers red thinly sliced into strips
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Heat 1 tablespoon oil in a Dutch oven over medium heat.
2. Add chicken and garlic; cook 7 minutes on each side or until lightly browned.
3. Remove from pan. Set aside; keep warm. Preheat oven to 40
4. Heat 1 tablespoon oil in pan over medium heat.
5. Add onion and rice; saut 15 minutes or until rice is lightly browned.
6. Add broth and next 5 ingredients; bring to a boil.
7. Add chicken; top with peas, tomato, and artichokes.
8. Bake, uncovered, at 400 for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.
9. Note: One (15-ounce) can artichoke hearts, drained and rinsed, may be substituted for frozen artichoke hearts, if desired. Sodium content will be higher.