Ingredients
- chicken thighs or breasts
- salted butter
- the seasonings: dried parsley, onion powder, dried rosemary, paprika, cayenne pepper
- shallots
- garlic
- cremini mushrooms
- carrots
- wild rice
- thyme
- sage
- bone broth
- spinach or kale
- heavy cream
Step 1: Season and start the chicken
In a large, oven-safe skillet or braiser, season the chicken with dried parsley, onion powder, dried rosemary, paprika, and a pinch of cayenne. Add butter and set the skillet over medium heat to melt the butter.
Once the butter is melted, add the shallots, garlic, mushrooms, and carrots. Toss everything together so the veggies get coated and begin to soften.
Add another pat of butter, then stir in the wild rice, thyme, and sage. Let the butter brown a bit and allow the rice and herbs to toast for a minute or two — this adds great flavor.
Pour in the chicken broth, then stir in the kale or spinach. Bring everything to a boil, then reduce the heat and add the cream. Cover the pan and let it gently simmer for about 15 minutes to give the rice a head start.
Transfer the uncovered skillet to the oven and bake until the rice is tender and the chicken is cooked through and golden on top.
Click here to find out more. --> Creamy Garlic Chicken Wild Rice Casserole. - Half Baked Harvest