2 tb Olive oil, divided
12 Chicken thighs (about 3-1/2 pounds), skinned
3 Cloves garlic, minced
3 c Finely chopped onion
2 c Long-grain rice, uncooked
3 c No-salt-added chicken broth
1 c Dry white wine
1 tb Rubbed sage
1 tb Dried whole thyme
1 ts Salt
1/2 ts Freshly ground pepper
2 1/2 c Frozen green peas
2 c Diced plum tomato
1 pk (9-oz) frozen artichoke hearts
3/4 c Roasted red bell peppers, thinly sliced into strips

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside.

Heat remaining tablespoon oil in a 5-quart Dutch oven over medium heat. Add onion and rice; saute 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken mixture to pan; top with peas, tomato, and artichokes. Bake, uncovered, at 400 deg for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with roasted bell pepper strips. Yield: 12 servings