Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (160g) wild rice blend, uncooked
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • ¼ cup (30g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (6g) salt
  • ½ tsp (2g) black pepper

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes until the vegetables soften and the onions become translucent. Stir in the garlic and cook for another 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste until the mixture looks like a thick, golden paste.
  3. Slowly pour in the chicken broth while stirring to prevent lumps. Add the uncooked wild rice blend, chicken thigh pieces, thyme, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and chicken is cooked through.
  4. Remove the bay leaf. Stir in the heavy cream and lemon juice. Heat through for 2-3 minutes without letting it reach a rolling boil. Season with salt and pepper to taste.