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Let’s Get Wild! Creamy Lemon Chicken with Wild Rice.

  • 8 chicken thighs
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • 1 cup low-sodium chicken stock
  • 2 lemons
  • ¼ cup heavy cream
  • 1 cup wild rice
  • ¼ cup chopped fresh parsley

Preheat oven to 220° C.
Preheat large cast-iron skillet on high heat.
Rinse chicken and pat dry thoroughly, season with salt and pepper.
Add oil and butter, cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes.
Transfer to a dish skin side up and set aside.

Reduce skillet heat to medium-high; add garlic, onion, salt and pepper and cook for 1 minute.
Deglaze pan with white wine and chicken stock; scrape bottom of pan and bring to a boil.
Add zest and juice of one lemon, then cut remaining lemon into wheels and add to sauce.
Stir in cream, then bring to a boil and place chicken in the skillet skin side up in a single layer and bake for 20 minutes.

Meanwhile, cook the wild rice according to package directions.
Add cooked wild rice to the skillet to absorb the sauce.
Garnish with parsley and serve in skillet immediately.

Photo and recipe: Elize de Kock

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