2 cups grated parmesan cheese (220 g), plus more for garnish
1 cup heavy cream (240 mL)
1 tablespoon fresh thyme
½ cup sour cream (115 g)
fresh parsley, for garnish
How to Make It
1. Step
In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
2. Step
In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
3. Step
To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
4. Step
Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
5. Step
Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
6. Step
Add the chicken back to the pan.
7. Step
Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
