4 chicken thighs, without skin, cut 1 inch
Salt and freshly ground pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/2 c. chopped onion
1 c. frozen green peas, thawed
1 green pepper, diced
1 c. peeled, diced tomato
3 tbsp. dry white wine
2 1/2 c. boiling chicken broth
1/2 tsp. basil
1/4 c. fresh chopped parsley
1/2 c. long grain rice

Season chicken pieces with salt and pepper. Heat butter and oil in a 3 1/2 quart casserole. Add chicken and cook, stirring, until chicken loses its pink color. Add onions, peas, pepper, tomato and white wine. Stir and add remaining ingredients.

Cover and bake in preheated 350 degree oven 35 minutes until chicken is tender and rice is cooked. Let stand, uncovered, 10 minutes before serving.