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    Chicken Ham & Tomato Casserole

    Source of Recipe


    List of Ingredients

    1/4 cup (60 ml) all-purpose flour seasoned with
    Salt and freshly ground pepper to taste
    2-3 lbs (900-1350 g) chicken thighs
    2 Tbs (30 ml) olive oil
    4 oz (110 g) cooked ham, cubed
    2-3 large ripe tomatoes, seeded and chopped
    1/2 cup (125 ml) long-grain white rice
    1/2 cup (125 ml) chicken stock
    1/4 cup (60 ml) dry white wine or additional
    chicken stock
    2 Tbs (30 ml) chopped fresh parsley
    1/4 tsp (1 ml) dried thyme


    Season the flour with salt and pepper and lightly coat the chicken
    with the mixture. Heat the oil in a large, heavy pot with a cover
    (Dutch oven) over moderate heat and brown the chicken on all sides.
    Transfer to a plate. Add the ham, tomatoes, and rice to the pot and
    stir. Add the chicken stock, wine, parsley, and thyme and cook 2 to 3
    minutes. Place the chicken pieces on top of the rice mixture and bake
    covered in a preheated 350F (180C) oven until the rice is tender and
    the chicken is cooked through, about 1 hour. Serves 4 to 6.




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