Braised Chicken with Wild Rice

I just discovered braising this past year. Can you tell? I feel like every other entry is about some kind of stewed meat. Usually when I cook, I leave the kitchen in a state which I would never dare photograph. Food looking good on a plate, three rooms away? Yes. My kitchen in ill repair? Certainly not. Whenever I’m cooking and a friend or neighbor pops by, I’m surprised they don’t offer to host a disaster relief benefit for the victims of my kitchen. The discovery of braising is really the next best thing. Everything goes in one pot and the chances of me finding butter in my hair later in the evening are virtually eliminated. Pretty cool. Speaking of disaster relief, I’m still trying to rehab my body from the full force consumption of this. Enters chicken and wild rice.

So chicken thighs, white wine, and saffron walk into a bar…

Kidding. Chicken thighs, onion, garlic, mushrooms and black olives join wild rice for a tasty one-pot meal. If anyone is suffering acute forced-cake-insertion syndrome, this is your remedy. Put the cake down. Go buy some chicken.

Cooking note: wild rice usually takes more time and liquid to cook than regular white rice. If the rice drinks everything in your pot and still isn’t finished, add more chicken broth and give it extra time. Also, I usually use low sodium broth because I like to control the amount of salt in what I eat. I rarely specify the amount of salt and pepper to add to a dish (unless it’s a baked good) because I think desired saltiness is a pretty personal thing. Therefore, I cannot stress enough the importance of tasting the food as you go. A recipe can always be adjusted to your liking if you taste along the way!

Braised Chicken with Mushrooms, Olives & Wild Rice

Serves 4


1 lb Boneless Chicken Thighs


2 T Olive Oil

1 Medium Yellow Onion, diced

4 Cloves Garlic, minced

½ lb Crimini Mushrooms, sliced

1 Pinch Saffron Threads

1 C Dry White Wine

3 C Low Sodium Chicken Broth

2 Bay Leaves

1 Branch Fresh Thyme

1 C Wild Rice

¼ C Sliced Black Olives

Fresh Parsley for Garnishing

Directions: In a dutch oven or large soup pot, heat oil over medium high heat. Sprinkle  chicken thighs with salt and pepper and brown on both sides. Remove chicken from pot with tongs and set aside.  Add onion, garlic and mushrooms to pot and cook until onions are soft and mushrooms have released some of their liquid. Add white wine and saffron threads. Cook on high heat until the wine has reduced by half. Add chicken broth, bay leaves, and fresh thyme and bring to a boil. Add chicken, then cover pot and lower heat. Let chicken simmer for an hour. Remove chicken from pot with tongs and set aside on a large plate. Add rice to pot and simmer, covered until rice is tender but still has some bite. Remove from heat. Shred chicken into manageable pieces and return to pot. Stir in black olives. Serve in shallow bowls and garnish with fresh parsley.

5 thoughts on “Braised Chicken with Wild Rice

  1. Me too! I adore braised meat – it is so delicious! Slow cooking or similar really brings out all the flavour and tenderness of meat. This looks really delicious, right up my frugal street 😀

  2. Pingback: Recipe For Polenta and Wild Rice Burgers | Burger Recipes

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