Chicken and Wild Rice Bake

Ingredients

• 8 bone-in chicken pieces (can also use 4 bone-in-chicken breasts)
• 1 batch Herbed Vinaigrette (or 1/2 cup your favorite oil and vinegar dressing)
• 2 cup long grain white rice (uncooked)
• 2 tbsp wild rice
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 onion ((for 1/2 cup chopped))
• 1 rib celery (chopped (optional))
• 1/2 cup mushrooms (chopped) (optional)
• 4 cup chicken stock (water, or a combination)

Instructions

1. 1

   Combine the chicken pieces and vinaigrette in a large ziptop bag. Seal and massage the bag and place it on a tray. Refrigerate and allow the chicken to marinade 30 minutes to several hours.

2. 2

   Preheat the oven to 375°. Spray a 9×13-inch baking dish with nonstick cooking spray.

3. 3

   Combine the rices, thyme, pepper, onion, celery and mushrooms in the pan. Stir in the broth.

4. 4

   Remove the chicken pieces from the marinade and place them atop the rice mixture.

5. 5

   Cover the pan with foil and bake for 1 hour.

6. 6

   Uncover and bake an additional 30 minutes or until the rice absorbs the liquid and chicken is cooked through and juices run clear. If using chicken breasts, cut each one in half prior to serving.

7. 7

   Serve the chicken alongside the rice.