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Chicken & Wild Rice Stew

serves 8

Ingredients

  • 3 tablespoons olive oil
  • 3 pounds boneless, skinless chicken breast
  • Salt and pepper
  • 4 tablespoons butter
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 stalks of celery, sliced
  • 6 cloves garlic, minced
  • 3 tablespoons flour
  • 8 cups chicken broth
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary, chopped
  • 1½ cups wild rice
  • 1 bunch kale, shredded
  • 1 cup heavy cream

Directions

  1. Heat the oil in a large dutch oven
  2. Dry the chicken breasts and season them with salt and pepper
  3. Cook the chicken until cooked through, about 10 minutes per side, and set aside when done
  4. Meanwhile, prepare the vegetables
  5. Once the chicken has been removed, melt the butter
  6. Sauté the onion, carrots, and celery for about 10 minutes, until the onions are just cooked
  7. Add in the garlic and cook for another couple of minutes
  8. Mix in the flour and cook for another couple of minutes
  9. Slowly whisk in the chicken broth and bring to a boil
  10. Dice the chicken into small chunks
  11. Add in the thyme, rosemary, and rice and simmer, covered, until the rice is almost done
  12. Add in the chicken and kale and continue to cook, covered, until the rice is done
  13. Remove from the heat, mix in the cream, and season as needed