Recipe Intro 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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*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.
Prep time 10 minutes
Cook time 75 minutes
Yield: Serves or Makes 4
Preheat the oven to 350˚F. Season the chicken generously with salt and pepper.
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!
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.
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.
Stir in ¼ cup butter and parsley and serve.