Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
- 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
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.
*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.