Knob of butter
200g chestnut mushrooms, sliced
900g chicken thighs
Salt and black pepper
2 tbsp olive oil
1 large onion, finely chopped
3 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 bay leaves
1½ tbsp fresh thyme leaves
4 garlic cloves, crushed
250g wild rice, or a blend of wild rice and basmati
2.8l chicken stock
4 tbsp fresh parsley, chopped
- Heat the butter in a large pot over a medium-high heat. Add the mushrooms and cook for 4-5 minutes until browned, stirring occasionally. Use a slotted spoon to transfer to a bowl and set aside.
- Pat the chicken thighs dry with kitchen paper and season with salt and pepper. Heat the oil in the same pot over a medium-high heat. In a single layer (working in batches if necessary), sear the chicken thighs for 3-4 minutes per side until dark golden brown.
- Remove the chicken from the pan and discard the skins. Pour off all but two tablespoons of fat from the pan and return to a medium heat.
- Cook the onion in the chicken fat for 3-4 minutes until soft.
- Add the carrots, celery, bay leaves and thyme and cook for another 2-3 minutes, then add the garlic and cook for one minute longer. Season with salt and black pepper. Add the rice and stir for 1-2 minutes.
- Turn the heat to high and add the stock, using a wooden spoon to scrape any sticky bits from the bottom of the pot. Reduce the heat to medium-low and cover with a lid. Simmer for 25-30 minutes until the chicken is completely cooked throughout and the rice is tender.
- Use a slotted spoon to transfer the chicken thighs to a plate. Remove the bones, then shred the meat and return to the pot.
- Stir in the parsley and season to taste.
Per serving: 323kcals, 11.1g fat (2.8g saturated), 24.7g carbs, 3.1g sugars, 31.5g protein, 3.3g fibre, 1.004g sodium