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Recipe Card
ingredients
- 6 bone in- chicken thighs, trimmed of fat and cut into even proportions for even cooking
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon all purpose seasoning
- 1 teaspoon paprika
- Kosher Salt, to taste.
- Black Pepper, to taste.
- 2 tablespoon unsalted butter
- 7 oz diced mirepoix (carrot, celery, onion)
- 1 tablespoon garlic paste
- 2 4.3 oz box Rice A Roni Long Grain Wild Rice + included seasoning packets
- 1 cup chicken broth
- 2 cups water
- 1/3 heavy cream
- 1 bay leaf
- 3 sprigs of fresh thyme
- 3 sprigs of fresh oregano
- Freshly chopped parsley, to serve
- Freshly grated parmesan, to serve
Method
Step 1
Heat oven 375
Step 2
Combine powdered seasonings together in a small bowl and set aside
Step 3
Pat dry chicken thighs and season on both sides and under skin then set aside
Step 4
Heat cast iron skillet on medium heat and sear chicken thighs skin side down for 5 minutes per side or until golden brown
Step 5
Remove chicken thighs from skillet and set aside to rest
Step 6
To the same skillet on medium high heat, melt butter and add mirepoix, saute until fragrant about 3 minutes
Step 7
Add garlic and saute for an additional 30 seconds
Step 8
Add wild rice and stir to combine
Step 9
Add chicken broth, water and heavy cream and stir to combine
Step 10
Increase heat to medium and bring to a boil
Step 11
One liquid is boiling turn off the heat and add chicken on top of the rice and liquid
Step 12
Transfer the skillet to the oven and cook for 50 minutes or until chicken is tender and cooked though and rice is tender and liquid has evaporated
Step 13
Allow the dish to rest for 5 minutes before serving
Step 14
Remove bay leaf and herbs from the top of the dish and discard
Step 15
Top with fresh parsley and parmesan cheese to taste