Adapted from this website: https://www.halfbakedharvest.com/herb-butter-chicken-and-wild-rice/
Ingredients
1.5 cups brown wild rice blend (HT brown basmati wild rice blend)
1 small yellow onion, diced (in food processor)
1 Tbsp dried parsley
2 carrots cut in 1 inch pieces
2 Tbsp extra virgin olive oil
Salt and Pepper
3 1/2 cup chicken broth
2 chicken breasts
2 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1/4 tsp cayenne pepper
6 cloves garlic, minced
4 Tbsp salted butter
8 leaves fresh sage, chopped
Directions
1. Preheat oven 425
2. In a large dutch oven, combine 1 Tbsp olive oil, chicken, thyme, rosemary, paprika, and cayenne. Season with salt and pepper. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes add the butter, garlic, and sage. Allow the butter to brown. Remove everything from the pan to a plate.
3. Add 1 Tbsp olive oil, rice, onion, carrots and dried parsley. Season well with salt and pepper. Cook 1-2 minutes, then pour over the broth. Bring to a boil. Cover and turn the heat to the lowest setting. Allow the rice to cook 15 minutes until most of the liquids have boiled off.
4. Slide the chicken, garlic, and juices back into the pan. Bake uncovered 15 minutes.
Enjoy!
