One Pan Roasted Herb Chicken and Wild Rice.
Ingredients
- 6 chicken thighs
- 2 tablespoons extra virgin olive oil
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped sage
- 1 tablespoon Italian seasoning
- 1/2 teaspoon chili powder
- Kosher salt and black pepper
- 1 1/2 cups dry wild rice
- 1/2 cup dry orzo
- 1 cup sliced mushrooms
- 1 cup chopped celery
- 1 cup cubed gouda cheese
- 1 cup apple cider or dry white wine
- 2 cup chicken or chicken bone broth
- 6 tablespoons salted butter
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Instructions
- 1. Preheat the oven to 400°.
- 2. In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.
- 3. Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
- 4. Serve the chicken and rice topped with fresh thyme. And enjoy!
Source
Original recipe: View Original
