Juicy honey garlic chicken thighs with mushrooms, vegetables, wild and basmati rice.
Seared and baked in the most FLAVORFUL tomato, honey, garlic sauce. This
perfect one pan meal is a great add-on to your holiday weekend. Broth Masters
Bone Broth takes this dish to the next level of flavor and nutrients. Enjoy!
- 6 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 4-5 chicken thighs
- 6 shallots sliced or 1 onion sliced
- 3 stalks celery diced
- salt
- pepper
- 5 cloves garlic pressed
- Half a small can of tomato paste
- ¼ cup honey
- 2 tablespoons all-purpose flour
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 10 ounces mushrooms tough stems removed, sliced
- ¾ cup wild rice
- ½ basmati rice
- 2 cups Broth Master bone broth
Preheat oven to 375°F. Pat the chicken breasts dry with paper towels and season with garlic powder, salt and pepper.
Put wild rice in a bowl add boiling water let sit to begin the cooking process
Heat 2 tablespoons butter in a large ovenproof skillet (or Dutch oven) over medium-high heat. Add the chicken and cook until well browned on one side, about 6-8 minutes. Transfer the partially cooked chicken to a plate and cover, browned side up; set aside.
In a small bowl combine ½ small can of tomato paste, crushed garlic, ¼ cup honey, thyme, 1 teaspoon salt and ½ teaspoon pepper
Add 2 tablespoons butter and 2 tablespoons olive oil to the now empty skillet add the mushrooms. Cook, undisturbed, until the mushrooms are well done on one side. Now add shallots/onions and celery. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté until the vegetables are crisp tender. Remove the vegetables and set aside.
Add contents of the small bowl with tomato paste, honey, garlic, and thyme. Heat until tomato paste begins caramelizing, about 2 min, then add the 2 tablespoon flour and mix together.
Strain the water from the wild rice. Add the vegetables back into the skillet with the vegetables along with the wild rice, basmati rice and last 2 tablespoons of butter Cook for about 2 minutes, stirring constantly, then add the chicken broth. Bring to a boil and reduce the heat to medium.
Place the chicken in the skillet (browned side up) on top of the rice and push down lightly leaving the tops uncovered. Cover with lid or foil and cook on stove top for about 10 min. Transfer to the oven and bake, covered for 20 min then uncovered, bake until wild rice is no longer crunchy and chicken is cooked through about 15 to 20 minutes. Allow the casserole to cool for 10 minutes before serving.