French Onion Chicken and Rice

Kale

My dad loves French Onion Soup. So on a recent visit home, I decided to riff on this with a hearty chicken dish. I happened to have a package of Wehani rice from Lundberg Farms. It's a beautiful red rice that cooks up hearty and firm. But you can surely use brown rice or even basmati for that matter. You can use 1 can consomme and 1 can of water, for less sodium, but it's super flavorful, and will stand up to the Wehani rice and the fresh kale, in season now at farmer’s markets.

By Jill Melton | March 02, 2016

Ingredients

2 onions, slivered
4 cloves chopped garlic
1 cup Weheni (or brown) rice
6 boneless skinless chicken thighs
2 (10-ounce) cans Beef consomme
¾ cup white wine
3 cups chopped fresh kale
1 cup grated Ementhaler, Gruyere or Swiss cheese

Preparation

1. Preheat oven to 375.

2. Sauté onions and garlic in oil 20 minutes or until browned. Add rice. Sauté 5 minutes. Place mixture in 9x13 dish. Arrange chicken thighs on top. Pour consumme and wine over chicken. Arrange kale over chicken and rice, tucking it into the mixture. Cover with foil and bake 50 minutes to an hour. Remove foil. Sprinkle with cheese. Bake 10 minutes more.