Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 cup wild rice, rinsed
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1/2 cup light cream
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat butter or oil in a Dutch oven over medium-high heat. Add sliced mushrooms and sauté undisturbed until they release moisture and turn a deep mahogany brown.
  2. Add diced onion, carrots, and celery to the pot, cooking until onions are translucent and vegetables are aromatic.
  3. Stir in the minced garlic and cook for 60 seconds to avoid burning.
  4. Increase heat to medium and add cubed chicken thighs, browning the edges slightly.
  5. Pour in chicken broth and stir in rinsed wild rice, dried thyme, dried rosemary, and the bay leaf.
  6. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  7. Cover and simmer for 40–45 minutes, or until the wild rice grains have popped open and are tender but still chewy.
  8. Remove from heat and stir in light cream, fresh lemon juice, salt, and black pepper. Garnish with chopped fresh parsley before serving.