What you'll be getting:

Braised Chicken with Wild Rice and Veggies

Per Serving

5 oz chicken thighs 

3/4 c cooked wild rice (cooked with nutritional yeast, salt, and pepper) 

80 g greens (kale, spinach, leeks) 

40  g carrots 

1 T oil 

4 oz braising liquid (pinot grigio, parsley, salt, pepper, nutritional yeast, dijon mustard, lemon juice) ​

Equipment needed:  sautee pan and lined sheet pan

While you are waiting for the oven to heat up you can begin heating a pan on high. When hot, add the oil. 

Preheat oven to 425

Press the carrots to the outer rim of the pan and place the chicken in the center. Sear for 2 minutes. 

Add the carrots and sautee for a minute. 

After you have seared for 2 minutes, flip the chicken over and pour the braising liquid on top. 

When the oven reaches 425, place the chicken in it. Set a timer for 15 minutes. 

Since the rice is fully cooked, you will only need to warm it. You can do so by placing in a microwave to heat, or a casserole dish and letting it heat up with the chicken.  

When the timer goes off, pull the sheet pan out of the oven. 

Using tongs, or a fork, transfer the chicken to a cutting board. 

Be very careful of the pan, as it will still be hot from the oven. Place the greens into the pan. 

Sautee for 2 minutes. 

When your rice is warmed and veggies are done, plate them up. 

Place the chicken on top and drizzle any remaining sauce over everything. From start to finish this dinner takes less than 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630