CAN I USE BONELESS, SKINLESS CHICKEN BREASTS?

Yes, boneless, skinless chicken breasts can absolutely be used here but bone-in, skin-on chicken breasts have a higher fat content which will yield juicier, more flavorful chicken.

I HATE MUSHROOMS. WHAT CAN I USE INSTEAD?

Mushrooms can be omitted completely if it’s not your thing.

CAN I USE DRIED HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

IS THIS FREEZER-FRIENDLY?

Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.

Ingridients:

2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 sweet onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
4 sprigs fresh thyme
2 bone-in, skin-on chicken breasts
6 cups chicken stock
1 cup wild rice blend, such as Lundberg
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
Stir in garlic and thyme until fragrant, about 1 minute.
Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
Stir in chicken and parsley; season with salt and pepper, to taste.
Serve immediately.