Quick Chicken Bake with Rice

A quick work night meal that can be made in your oven proof skillet.  I really love to make this when I'm tired after work because I can just mix and match the ingredients, it's never the same twice and the kids chow down on it without a complaint.  It's also gluten and dairy free for those with food allergies.

INGREDIENTS

1 Tbl olive oil

1/2 cup diced onion

1/4 cup diced celery (optional)

1/4 cup diced carrot (optional)

1/2 tsp salt

pepper

6 Chicken thighs with skin and bones

Salt and pepper

3 1/2 cup chicken broth

2 cups medium grain rice

1 Tbl fresh rosemary or sage or thyme or 3/4 tsp Italian Seasoning

1/2 cup your choice of vegetable leftovers i.e. mushrooms, diced potatoes, peas, peppers etc.

INSTRUCTIONS

Preheat oven to 375 degrees.  

Sauté onion, celery and carrot in olive oil in your oven proof skillet over medium heat around 8 minutes.  Season with salt and pepper.  When done remove onion mixture from skillet and set aside. Season chicken with salt and pepper.  Brown chicken over medium high until brown and crisp on all sides.  Remove from skillet.  Deglaze pan with 1/2 cup of chicken broth, add rest of chicken broth and rice.  Stir in onion mixture, herbs and  leftover vegetables.  Bring broth to a boil.  Add in chicken.  Cover skillet with a lid and place in 375 degree oven for 30-40 minutes until internal temperature of chicken is 180 degrees.