Italian baked chicken and rice

Add 2 to 3 tablespoons of the sun-dried tomato oil to a deep-sided skillet; start the chicken in a pan that is not yet hot so the fat renders.

Season the chicken thighs with garlic and herb seasoning, salt and pepper.

Preheat the oven to 350.

Sear the chicken skin side down over medium heat about 10 minutes, seasoning the other side; not on high heat or the garlic and herb seasoning burns.

Remove the chicken and discard most of the rendered fat.

With the heat off, add the hot tomato sauce and chicken stock mixture, lifting the brown bits from the bottom.

Add the garlic, chopped sun-dried tomatoes, olives, a pinch of Italian seasoning and a pinch of salt; mix.

Stir in the rice to coat, then set the chicken back on top.

Top with parsley and basil; add a little Parmesan to the rice when serving.

Cover with foil and bake at 350F for 30 minutes.

Remove the foil and bake 30 minutes more.

Variation: skip the searing with boneless skinless thighs, layered in a casserole dish and baked the same way.