Chicken With White And Wild Rice

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Dec. 07, 2017

Chicken with White and Wild Rice

Wild Rice!!!! This stuff is so good - no - Its GREAT!

Ingredients

Wild rice 80 Gram (1/2 cup)
Bone in skin on chicken thigh 6
Salt To Taste
Pepper To Taste
Olive oil 15 Milliliter (1 tbsp)
Shallots 50 Gram (1 or 2 shallots)
Celery stalk 1
Carrot 1 Small (about 100g)
Mushrooms 12 Ounce (350g)
Garlic 2 Clove (10 gm)
Long grain rice 185 Gram (basmati,1 cup)
Dried thyme 5 Milliliter (1 tsp)
Chicken broth 750 Milliliter (3 cups)

Directions

GETTING READY:

1.Preheat oven to 350ºF (180ºC).

2.Place wild rice in a heat proof bowl and cover with boiling water.

3.Season the chicken on both sides with salt and pepper.

MAKING:

4.Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.

5.While chicken browns, dice the celery, carrot, and mushrooms.

6.Mince the shallot.

7.Transfer browned chicken to a plate.

8.In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent.

9.Stir in the basmati, and drained wild rice.

10.Stir in the thyme, and continue to cook for 2-3 minutes.

11.Stir in the chicken stock and bring to a boil.

12.Return the chicken to the pan, skin side up and then transfer to oven.

13.Bake for 35 - 40 minutes or until chicken is cooked through.

SERVING:

14.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 2