Chicken Wild Rice: One-Pot Method

Instructions:

1. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper.
2. Heat oil in a large cast-iron skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes without moving them, until the skin is a deep mahogany color and crisp. Flip and sear for 2 minutes more, then remove chicken to a plate.
3. Lower the heat to medium. In the remaining chicken fat, melt the butter and sauté the diced onion, carrots, and celery until softened.
4. Add the sliced cremini mushrooms and cook until browned, then stir in the minced garlic and cook for another minute until fragrant.
5. Stir in the rinsed wild rice blend, dried thyme, dried rosemary, and add the bay leaf, stirring to coat the rice in the aromatic base.
6. Pour in the chicken broth and stir to deglaze the bottom of the pan, scraping up any browned bits.
7. Place the seared chicken thighs on top of the rice, skin-side up. Cover the pan and simmer on low heat (or transfer to a 350°F oven) for 30-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
8. Remove the bay leaf. Stir in the heavy cream for a restaurant-style finish and garnish with fresh chopped parsley before serving.