On medium heat, sauté chicken and carrots in 1 stick of butter until mostly cooked through;
Add celery, onion and garlic until onion begins to soften;
Add wine and simmer on medium-low to reduce the mixture a bit;
Transfer to a stock pot and add chicken stock;
Add uncooked wild rice here (or add cooked wild rice after the boil);
Add herbs (thyme and bay leaves - fresh, chopped fine);
Bring to a boil;
Reduce heat to medium-low and simmer for 45 minutes;
Melt one stick of butter and add flour to make roux;
Bring the stock pot mixture back to a low boil, add heavy cream and roux and mix until roux is completely dissolved and mixture thickens;
If you use unsalted butter, you most likely will need to add salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (429g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 162 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 66.8mg||21 %|
|Sodium 453.1mg||16 %|
|Potassium 533.2mg||14 %|
|Total Carbohydrate 67.6g||20 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 65.6g|
|Protein 20.3g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 520
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