Cider Braised Chicken with Wild Rice
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A Note from Feedfeed
This one pot Cider Braised Chicken and USA Rice Wild Rice is a dish you need in your back pocket for this fall! Its homey, delicious and we have AshCuoco to thank for it!
Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
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- Recipe Card
*Wild rice cooks very slowly. If chicken is cooked but rice needs more time, remove chicken from the pan and cook on medium heat on stovetop, covered, an additional 10-15 minutes until rice is tender and no longer crunchy. Almost all of the liquid should be absorbed.
Recipe Card
ingredients
- 2-3 lbs bone-in, skin-on chicken pieces (thighs, legs, breasts or any combination!)
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cups apple cider
- 1/2 cup dry white wine
- 1 cup bone broth or chicken broth
- 2 tablespoons coarse grain Dijon mustard
- 1 cup uncooked U.S.-grown wild rice, rinsed in cold water
- 1/4 cup unsalted butter (plus more for placing under the chicken skin)
- 2 tablespoons chopped fresh parsley
Method
Step 1
Preheat the oven to 350˚F. Season the chicken generously with salt and pepper.
Step 2
Heat a large enameled cast-iron braising pan with lid over medium heat until very hot. Add oil and shallot to pan, sautéing until soft, about 1-2 minutes. Stir frequently, being careful not to burn. Add chicken and sear skin side down for 4 minutes on each side. Transfer to a plate. When cool enough to handle, slip a pat of butter underneath the skin of each piece of chicken. This will fry the skin from the inside out, resulting in super crispy skin!
Step 3
Pour the cider and wine into the pan and bring to a boil, scraping off the bits from the bottom of the pan with the edge of a wooden spoon. Let reduce for 5 minutes.
Step 4
Add the broth and stir in mustard. Bring to a boil. Add rice, cover and carefully transfer to the oven for 20 minutes. Return chicken to pan, skin side up. Cover and transfer to the oven for 45-50 minutes more or until rice is cooked* and the internal temperature of the chicken reads 165˚F on a digital-read thermometer. Uncover and broil chicken for the last 5 minutes of cooking.
Step 5
Stir in ¼ cup butter and parsley and serve.