In a large bowl, combine the chicken thighs with salt, pepper, garlic, dried thyme and olive oil.
In a dutch oven at medium-high heat, add the chicken and cook until it’s golden brown on one side, flip, and cook the other side. 10 minutes. Remove the chicken and reserve.
To the pan, add the butter, carrots, onions, celery, garlic, and mushrooms. Season with salt and pepper, stir and cook until the veggies are soft. Scoop them out and reserve as well.
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.
Once the rice is cooked, stir in the cream, thyme, vegetables and the parmesan cheese. Bring to a boil. Add the sour cream.
Add the chicken back to the pan.
Garnish with some chopped fresh parsley.
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|Serving Size: 1 Serving (10748g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14050 (60%)|
|Amt Per Serving||% DV|
|Total Fat 1561.2g||2082 %|
|Saturated Fat 472.2g||2361 %|
|Monounsaturated Fat 634.8g|
|Polyunsanturated Fat 323.3g|
|Cholesterol 7617.7mg||2344 %|
|Sodium 7241.7mg||250 %|
|Potassium 21604.5mg||569 %|
|Total Carbohydrate 362.3g||107 %|
|Dietary Fiber 31.9g||128 %|
|Sugars, other 330.4g|
|Protein 1906.3g||2723 %|
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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: 23535
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