2 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into one-inch bite-sized pieces
1 onion, small diced
3 cloves garlic, minced
1 cup asparagus, large diced
2 tablespoons all-purpose flour
4 cups chicken stock
2 tablespoons dried Italian seasoning
1 cup rice, uncooked
1 cup feta cheese
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in a large oven-proof skillet set over medium-high heat. Add chicken thigh pieces, season with salt and pepper and fry until brown, about 8 minutes. Transfer to a platter and set aside.
To the pan add the onion, garlic, and asparagus and season lightly with salt and pepper. Saute for about 3 minutes, just until they begin to soften.
Sprinkle flour over the vegetables, stir and cook for 2 minutes to cook out the raw flour.
Slowly add in the chicken stock, whisking to break up lumps as you do. Bring to a boil then whisk in the dried Italian seasoning. Stir in the uncooked rice.
Sprinkle the top of the casserole with the feta cheese.
Cover the casserole with a lid or aluminum foil and place in the preheated oven to cook for about 35 minutes, or until the rice is just cooked through.