Creamy Chicken with Wild Rice and Mushrooms
Creamy Chicken with Wild Rice and Mushrooms ~ this earthy, stick-to-your-ribs skillet dinner is ideal for a chilly fall night!
Servings: 6 servings
Ingredients
- 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 (your choice, I used shitake and cremini)
- 2 Tbsp fresh thyme leaves plus more for garnish
- 1/2 cup Marsala wine
- 1 Tbsp Wondra flour
- 1 cup chicken or beef broth or stock
- 1/2 cup heavy cream
- 1 1/2 cups cooked wild rice
garnish
- more fresh thyme leaves
Instructions
- 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.
Nutrition
Calories: 696 kcal · Carbohydrates: 18 g · Protein: 36 g · Fat: 51 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 227 mg · Sodium: 220 mg · Potassium: 661 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 561 IU · Vitamin C: 2 mg · Calcium: 38 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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