Chicken and Whole Grains Casserole

Serves 2 to 4


4 bone-in, skin-on chicken thighs

½ cup of your favorite vinaigrette

½ cup onion, diced

½ cup fresh shitake mushrooms, sliced

½ cup garlic cloves sliced (or, when in season, garlic scapes)

1 cup marinated artichoke heart quarters

2 cups brown rice

¼ cup wheat berries, wild rice, farro, or other grains

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

4 cups water, white wine, or chicken broth, depending on your preference


1. The day before you make the dish, combine the chicken thighs and vinaigrette in a freezer bag. Seal and massage the bag to coat the chicken. Refrigerate overnight.

2. Preheat the oven to 375˚F. 

3. Grease a 9X13-inch baking dish with olive oil. 

4. Combine the vegetables, grains, and herbs and spices in the baking dish. Stir in the liquids. Remove the chicken pieces from the bag and place them on top of the grains mixture.

5. Cover the baking dish with foil and bake for 1 hour. Uncover the dish and bake for up to another hour. You want the grains to have absorbed the liquid and the chicken to be cooked through with crispy skin.