Creamy Chicken with Wild Rice and Mushrooms
The View From the Great Island
Creamy Chicken with Wild Rice and Mushrooms is an easy and comforting meal whether you're having company over or just sitting down with the family.
- 8 bone in, skin on, chicken thighs
- salt and fresh cracked black pepper
- 2 tbsp unsalted butter (divided)
- 3 tbsp olive oil (divided)
- 2 large shallots (finely minced)
- 8 ounces mushrooms (sliced)
- 2 tbsp fresh thyme leaves (plus more for garnish )
- 0.5 cup Marsala wine
- 1 tbsp Wondra flour
- 1 cup chicken or beef broth
- 0.5 cup heavy cream
- 1.5 cups cooked wild rice
- more fresh thyme leaves
- Set the oven to 400F
- Season the thighs on both sides with salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat and brown the thighs, skin side down first, for about 3 minutes per side. Remove to a baking sheet.
- Bake the chicken for about 20 minutes, or until the chicken is fully cooked. Set aside.
- Drain off any excess fat from the skillet, leaving a little behind in the pan. Saute the shallots for 3-5 minutes, until softened. Add the mushrooms and thyme leaves to the pan and continue sauteing for another 5 minutes, until the mushrooms have released their moisture and softened. Add the Marsala wine to the pan and bring up to a simmer. Remove the shallots and mushrooms to a plate and set aside.
- Melt the remaining butter in the pan and add the flour, stir to combine and cook for 1 minute, stirring constantly. Add the stock to the pan and whisk to combine. Add the cream and stir while the mixture comes up to a simmer. Taste the sauce to adjust the seasonings.
- Put the mushrooms back into the skillet, along with the wild rice. Bring everything up to a simmer. Nestle the chicken thighs into the sauce, and heat until the chicken is warmed through. Serve garnished with more fresh thyme.