One Pot Wild Rice Chicken + Veggie Pilaf

Keeping things simple with this One Pot wild rice Chicken and veggies. Pan-seared zesty lemony chicken is roasted with wild rice, carrots, mushroom and white wine for an extra flavor. This is a perfect and easy meal to cook during those cold fall nights!

One Pot Wild Rice Chicken + Veggie Pilaf

Ingredients:

• 4-5 chicken thighs, bone in, skin on

• 2-3 tsp smoked paprika

• Olive oil

• 4-5 garlic cloves, chopped

• 1 shallot, sliced

• 2 cups wild rice

• 3-4 rainbow carrots, (sliced, chopped, cut, etc.) *it doesn’t matter how you cut them

• Juice and zest of 1 lemon

• S + P

• 1 package of mushrooms, sliced (I used crimini)

• 2 sprigs of fresh rosemary

• 2 tbsp fresh thyme

• 3-4 fresh sage leaves, chopped

• 3 tsp oregano

• 2 cups chicken broth

• 1 cup dry white wine

• Butter

Instructions:

1. Preheat oven to 400 degrees F. Season the chicken with S + P, smoked paprika, lemon zest and olive oil. Rub the seasoning all over the chicken.

2. Heat a large dutch oven over high heat. Drizzle some olive oil and add the chicken to sear on both sides until lightly browned, about 3-4 minutes per side. Remove the chicken from the pan.

3. Turn down the heat to medium and drizzle more olive oil in the skillet (if needed) and add the shallots, carrots and mushrooms. Cook 5 minutes, until just caramelized.

4. Then add the rice, rosemary, garlic, oregano, sage and thyme. Cook 5 minutes, until lightly toasted. Add wine and lemon juice and season with salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan then add the broth and bring to a boil over high heat—When it starts boiling turn off the heat.

5. Place the chicken right on top of the rice. Drizzle more olive oil and season lightly with salt and pepper. Throw in a few sprigs of fresh thyme and rosemary then divide 4-5 tbsp of butter over the chicken pieces. Cover the pan tightly with a lid (or tin foil works too but a tight fitting lid works best).

6. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4- 1/2 cup additional water or chicken broth to keep the rice from getting dry.

7. Fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!