Creamy Chicken with Wild Rice and Mushrooms

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 1 More fresh thyme, leaves
  • 8 oz Mushrooms
  • 2 Shallots, large
  • 2 tbsp Thyme, fresh leaves

• Canned Goods

  • 1 cup Chicken or beef broth or stock

• Pasta & Grains

  • 1 1/2 cups Wild rice, cooked

• Baking & Spices

  • 1 Salt and fresh cracked black pepper
  • 1 tbsp Wondra flour

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine

Found on theviewfromgreatisland.com

Directions

• Set the oven to 400F
• Season the thighs on both sides with salt and pepper.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat and brown the thighs, skin side down first, for about 3 minutes per side. Remove to a baking sheet.
• Bake the chicken for about 20 minutes, or until the chicken is fully cooked. Set aside.
• Drain off any excess fat from the skillet, leaving a little behind in the pan. Saute the shallots for 3-5 minutes, until softened. Add the mushrooms and thyme leaves to the pan and continue sauteing for another 5 minutes, until the mushrooms have released their moisture and softened. Add the Marsala wine to the pan and bring up to a simmer. Remove the shallots and mushrooms to a plate and set aside.
• Melt the remaining butter in the pan and add the flour, stir to combine and cook for 1 minute, stirring constantly. Add the stock to the pan and whisk to combine. Add the cream and stir while the mixture comes up to a simmer. Taste the sauce to adjust the seasonings.
• Put the mushrooms back into the skillet, along with the wild rice. Bring everything up to a simmer. Nestle the chicken thighs into the sauce, and heat until the chicken is warmed through. Serve garnished with more fresh thyme.