| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 5 cups chicken broth
- 4 tablespoons unsalted butter
- 2 large shallots, finely diced
- 10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
- 1 clove garlic, minced
- 1/2 cup dry sherry
- One 8-ounce bag uncooked cultivated wild rice, washed and drained
- 6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
- 1 bay leaf
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/2 cup dried cranberries
- 1 small lemon, sliced into 1/4-inch-thick slices
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Preheat the oven to 350 degrees F.
- Heat the broth in a medium saucepan until simmering.
- Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
- Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
- Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 912 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 8 g |
| Sugar | 26 g |
| Protein | 81 g |
| Cholesterol | 238 mg |
| Sodium | 1512 mg |
Reviews
This is easy to make, but takes a while to cook. Because of this, it is not a weekday meal.
I only had wild rice mixed with other type of rice so I used that. I didn’t put mushrooms because my family dislikes them. Instead, I added a tablespoon of tomato paste and browned it before adding alcohol, which I used brandy and wine. The rice had a lot of flavor. I was worried chicken would get tough but was still tender and my fam loved it. Will make it again!
I only had wild rice mixed with other type of rice so I used that. I didn’t put mushrooms because my family dislikes them. Instead, I added a tablespoon of tomato paste and browned it before adding alcohol, which I used brandy and wine. The rice had a lot of flavor. I was worried chicken would get tough but was still tender and my fam loved it. Will make it again!
Delicious and very easy to make. Going to be a family favorite.
This was delicious, chicken was super tender. Was able to get it in the oven fairly quick, after that minimal supervision required. Would absolutely make this again.
There are better recipes. As an organic gardener, life long chef, I followed this recipe as directed. Found it to be rather benign, and will not make again.
Delicious!
This was delicious. I will definitely make it again!
Long prep tome, but worth it!!
Amazing meal! The many flavors blend so well. This is one of the best meals ever and will be a frequent item on our dinner menu. Don’t miss roasting the lemon slices on the top of the chicken. That last pop of flavor squeezed on the chicken and rice sends the dish over the top.
Delicious! Will definitely make this again. Loved the sweet bite of cranberry.
Delicious, healthy, and easy to make! A new family favorite!