Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 cup (150g) yellow onion, finely diced
  • 1 cup (130g) carrots, diced
  • 1 cup (100g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 1 cup (160g) wild rice blend (uncooked)
  • 3 cups (710ml) low-sodium chicken broth
  • 1 tsp (2g) dried thyme
  • 1 sprig (1g) fresh rosemary, minced

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
  3. Place chicken skin-side down and sear for 5–7 minutes without moving until the skin is mahogany-colored and releases easily from the pan.
  4. Flip the chicken and sear for another 2 minutes, then remove chicken to a plate.
  5. Reduce heat to medium. In the remaining chicken fat, add butter.
  6. Add diced onion, carrots, and celery; sauté for 5 minutes until onions are translucent.
  7. Stir in minced garlic and uncooked wild rice, toasting for 2 minutes while stirring constantly.
  8. Pour in chicken broth and stir in thyme and rosemary, scraping the bottom of the pan to release the browned bits.
  9. Nestle the seared chicken thighs back into the rice, skin-side up.
  10. Cover the skillet with a tight-fitting lid or foil and transfer to a preheated oven to bake.