Ingredients: |
Ingredients: Approx. 2 tbsp. olive oil
2 lbs. boneless skinless chicken thighs (you can really do this with bone-in thighs or legs as well)
1 c. chopped onions
¼ c. butter
2 c. wild rice
½ tsp. thyme
½ tsp. sage (I usually wind up adding a little extra sage and thyme)
1 tsp. pepper
salt
1/2 c. heavy cream
6 c. water (but check the directions on the back of your wild rice to see the ratio of water to rice – sometimes its 2 cups of water per cup of rice, and sometimes its 3 cups of water per cup of rice, so adjust accordingly)
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Directions: |
Directions:Sauté chicken in olive oil until it begins to release its juice and is cooked just on the outside. Remove chicken from pot. Add butter to pot and melt. Add onions and sauté until translucent. Add rice, thyme, sage, salt & pepper. (I don’t usually measure my salt, but I think you would need at least one to two teaspoons of salt). Stir & cook for one or two minutes. Add water. Bring to a boil. Reduce heat. Return the chicken to the pot, cover and cook for approximately 60 minutes. If too much water remains, uncover & boil down a few minutes. Add heavy cream and heat thoroughly. Adjust salt to taste.
Serve with a vegetable, like sautéed broccoli or string beans, or roasted carrots (peel carrots and slice lengthwise in half (and depending how thick the carrot, perhaps quarters). Then cut into 4-5 inch strips. Toss with a little olive oil, a small sprinkle of salt and roast at 425º for about 20 -30 minutes. |
This recipe for Chicken and Wild Rice is from