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Chicken and Wild Rice

1 lb mushrooms

1/3 cup uncooked wild rice

8 Harvest Haven chicken drumsticks

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 large Harvest Haven red onion, small dice

1 large celery stalk, medium dice

1 medium carrot, peeled, medium dice

3/4 cup uncooked white rice

1/3 cup dry white wine

2 1/2 cups Harvest Haven chicken broth

1 tablespoon fresh thyme leaves, minced

2 tablespoons cream

2 tablespoons dry sherry

Heat the oven to 350°F.

Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (The rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.

While the wild rice simmers, blot the chicken drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper. Heat the olive oil in a 12-inch frying pan over medium-high heat. Brown the chicken in batches until golden brown (the chicken will not be fully cooked), about 5 minutes per side, and set aside. Remove the pan from heat and allow to cool for a few minutes. Pour off all but 1 tablespoon of the chicken fat from the pan.

Coarsely chop mushrooms; set aside.

Return the frying pan to the stove over medium heat and melt the butter. When it foams, add the onion and a generous pinch of salt. Stir to coat the onion with butter and cook until the onion has softened a bit, about 2 minutes, then stir in the celery and carrot. Cook, stirring occasionally, until the vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season with salt and freshly ground black pepper.

Stir in the white rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add the wine and stir until it evaporates, about 1 minute. Add the chopped mushrooms and stir until the liquid is almost completely evaporated, about 1 minute.

Stir in the cooked wild rice and the chicken broth and bring to a simmer. Cook, stirring often, until the mixture is slightly thickened and the white rice is about halfway cooked, about 5 minutes (the mixture will be very soupy). Stir in the thyme, cream, and sherry, then remove from heat. Taste and if necessary season with more salt and freshly ground black pepper.

Pour the mixture into a 13-by-9-inch baking dish.

Place the drumsticks over the mixture, nestling them close to each other so they will all fit in the dish.

Bake the casserole until the rice is tender and has absorbed most of the liquid and the chicken is completely cooked, about 45 to 50 minutes. To serve, place a scoop of rice mixture on a serving plate and top with a drumstick.

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