Ingredients
6
6 servings
- •6 boneless, skinless chicken thighs
- •salt, to taste
- •pepper, to taste
- •1 tablespoon garlic powder
- •1 tablespoon dried thyme
- •1 tablespoon dried parsley
- •2 tablespoons butter
- •4 carrots, small diced
- •1 yellow onion, small diced
- •4 stalks celery, small diced
- •½ lb cremini mushroom, sliced
- •5 cloves garlic, minced
- •2 cups wild rice
- •8 cups chicken broth
- •2 cups grated parmesan cheese, plus more for garnish
- •1 cup heavy cream
- •1 tablespoon fresh thyme
- •½ cup sour cream
- •fresh parsley, for garnish
Instructions
- In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
- To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
- Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
- Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
- Add the chicken back to the pan.
- Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
- Enjoy!
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