📝 About This Recipe
Inspired by the rustic culinary traditions of the Great Lakes region, this dish celebrates the nutty, earthy complexity of authentic wild rice. Tender morsels of pan-seared chicken are folded into a velvety, herb-infused cream sauce that perfectly complements the chewy texture of the grain. It is a soul-warming comfort meal that brings the sophisticated flavors of a woodland autumn harvest directly to your dinner table.
🥗 Ingredients
The Wild Rice Base
- 1 cup Wild Rice (rinsed thoroughly; use 100% wild rice, not a blend)
- 3 cups Chicken Stock (low sodium)
- 1 piece Bay Leaf (dried)
Chicken and Aromatics
- 1.5 lbs Chicken Breast (boneless, skinless, cut into 1-inch cubes)
- 4 tablespoons Unsalted Butter (divided)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 pieces Celery Stalks (diced)
- 3 cloves Garlic (minced)
- 8 oz Cremini Mushrooms (sliced)
The Creamy Sauce and Herbs
- 1/4 cup All-Purpose Flour (for the roux)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Fresh Rosemary (finely minced)
- to taste Kosher Salt and Black Pepper (freshly cracked)
- 2 tablespoons Dry Sherry (optional, for deglazing)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Rinse the wild rice under cold running water in a fine-mesh sieve for about 60 seconds to remove any debris or bitterness.
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2
In a medium saucepan, combine the rinsed rice, 3 cups of chicken stock, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice kernels 'bloom' and show their white interior.
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3
While the rice simmers, season the cubed chicken generously with salt and pepper. In a large Dutch oven or heavy skillet, melt 1 tablespoon of butter over medium-high heat.
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4
Sear the chicken in batches until golden brown on all sides (about 5-6 minutes). The chicken doesn't need to be fully cooked through yet. Remove chicken and set aside on a plate.
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5
In the same pot, melt the remaining 3 tablespoons of butter. Add the onions, carrots, and celery (the mirepoix). Sauté for 5-7 minutes until the onions are translucent.
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6
Add the sliced mushrooms to the pot and cook for another 5 minutes until they have released their moisture and turned deep brown.
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7
Stir in the minced garlic, thyme, and rosemary, cooking for 1 minute until fragrant. If using sherry, pour it in now to deglaze, scraping up the browned bits (fond) from the bottom of the pan.
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8
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a thick paste.
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9
Slowly whisk in any remaining chicken stock (or use an extra cup if the rice absorbed it all) and the heavy cream. Simmer for 3-5 minutes until the sauce thickens to a velvety consistency.
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10
Drain any excess liquid from the cooked wild rice and discard the bay leaf. Fold the rice and the seared chicken (along with any juices on the plate) into the creamy vegetable mixture.
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11
Lower the heat and let everything simmer together for 5-10 minutes to ensure the chicken is cooked through and the flavors are harmonized.
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12
Taste and adjust seasoning with more salt and pepper. Stir in the fresh parsley just before serving for a pop of color and freshness.
💡 Chef's Tips
Use 'hand-harvested' wild rice if available; it has a superior smoky flavor and better texture than paddy-grown varieties. If the dish becomes too thick as it sits, splash in a little extra warm broth or milk to loosen the sauce. Don't rush the mushrooms; letting them brown properly is the secret to a deep, savory umami base. For a lighter version, you can substitute half-and-half for heavy cream, though the final texture will be less decadent. To save time, you can cook the wild rice a day in advance and store it in the refrigerator until ready to assemble.
🍽️ Serving Suggestions
A crisp glass of Chardonnay or a dry Hard Cider pairs beautifully with the earthy tones of the rice. Serve with a side of honey-glazed roasted root vegetables for a complete autumnal feast. A crusty loaf of sourdough bread is essential for mopping up the extra creamy sauce. A simple arugula salad with a lemon vinaigrette provides a bright acidity to cut through the richness of the dish. Top with toasted slivered almonds or pecans for an extra layer of crunch and nuttiness.