Ingredients:

  • 4 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 lb boneless skinless chicken thighs, diced
  • 1 cup uncooked wild rice blend
  • 1/3 cup all-purpose flour
  • 6 cups low sodium chicken stock
  • 1 cup heavy cream, room temperature
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tbsp fresh lemon juice
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper

Instructions:

  1. Melt the butter in a 6-quart heavy-bottomed Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic, dried thyme, and dried rosemary. Sauté for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a blonde roux; the mixture should look like a thick paste and smell slightly nutty.
  4. Slowly whisk in 1 cup of chicken stock to deglaze the pan, scraping up any brown bits (fond) from the bottom. Gradually whisk in the remaining 5 cups of stock until smooth.
  5. Add the diced chicken thighs, uncooked wild rice blend, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and cover.
  6. Simmer for 45 minutes, or until the rice has 'bloomed' (husks curled back) and the chicken is cooked through.
  7. Remove the bay leaves. Stir in the heavy cream and lemon juice. Heat through for 2 minutes (do not boil) and adjust seasoning to taste before serving.