Creamy Chicken Wild Rice

In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, sage, and olive oil. Toss until well coated.

In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about 10 minutes total. Remove the chicken and set aside.

To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Remove and set aside.

Stovetop:
Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.

Pressure Cooker:
Cook rice according to directions for the particular rice or blend you’re using.

Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.

Add the chicken back to the pan.

Bake:
Cook the chicken and vegetables as instructed. In a baking dish, add the uncooked rice with half the amount of chicken broth. Stir in all of the other ingredients, and place the chicken on top. Cover the tightly with foil, then bake in a 400 degree oven for 1 hour and 15 min.

Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.