SCARBOROUGH FAIR CHICKEN

Scarborough Fair Chicken image

Yield serves 2

Number Of Ingredients 12

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Olive oil spray
1 cup white rice
1 cup plus 1 tablespoon broth (chicken or vegetable) or water
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
3 to 5 garlic cloves, chopped
3 to 5 shallots, chopped
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
5 fresh parsley sprigs
3 fresh sage leaves
4 fresh thyme sprigs

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Calories: 459
Protein: 34g
Carbohydrates: 76g
Fat: 5g
Cholesterol: 75mg
Sodium: 54mg
Fiber: 4g