I like making this dish in my big Caphalon 8.5 Qt Dutch Oven, one of my favorite pans I own. This is a great make it all in one pot meal- such easy clean up. The secret ingredient to this recipe is the French Dressing- it gives a creamy flavor to the dish and a pretty color too ! This is also a recipe that I love to throw Cranberries into. I live on Cape Cod, and everything tastes better with Cranberries. I usually have five or six bags in the freezer which I buy during the holidays, ready to use all year long. I also use dried cranberries in a pinch.
8 Chicken Thighs, bone in, but no skin
1 Cup of uncooked rice
1 Cup of Sugar Free Apricot Preserves
1 Cup of Light French dressing
1 Can of Chicken Broth, low sodium
1/2 Package of dry onion soup mix
1/2 tsp of Cummin
1/2 tsp of Cinnamon
1/4 tsp of ground ginger
baby carrots
broccoli crowns, cut up into small easy to eat size
handful of dried apricots - cut into small pieces
whole fresh, frozen or dried cranberries
preheat oven to 350
wash chicken and place in bottom of dutch oven, or other heavy oven ready pan.
Add uncooked rice and spread over chicken and pan.
Mix next seven ingredients in a medium bowl. Pour over chicken and rice.
Add carrots, broccoli crowns, dried apricots and cranberries. Stir slightly so veggies are in sauce.
Cover and bake for 30 minutes. Remove cover and cook for another 30-45 minutes until chicken is cooked and vegetables can easily be pierced with fork.
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