Creamy Chicken with Wild Rice and Mushrooms


  • 8 bone in, skin on, chicken thighs
  • salt and fresh cracked black pepper
  • 2 Tbsp unsalted butter, divided
  • 3 Tbsp olive oil, divided
  • 2 large shallots, finely minced
  • 8 ounces mushrooms, sliced (your choice, I used shitake and cremini)
  • 2 Tbsp fresh thyme leaves, plus more for garnish
  • 1/2 cup Marsala wine
  • 1 Tbsp Wondra flour
  • 1 cup chicken or beef broth or stock
  • 1/2 cup heavy cream
  • 1 1/2 cups cooked wild rice
    • more fresh thyme leaves


  1. Set the oven to 400F
  2. Season the thighs on both sides with salt and pepper.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat and brown the thighs, skin side down first, for about 3 minutes per side. Remove to a baking sheet.
  4. Bake the chicken for about 20 minutes, or until the chicken is fully cooked. Set aside.
  5. Drain off any excess fat from the skillet, leaving a little behind in the pan. Saute the shallots for 3-5 minutes, until softened. Add the mushrooms and thyme leaves to the pan and continue sauteing for another 5 minutes, until the mushrooms have released their moisture and softened. Add the Marsala wine to the pan and bring up to a simmer. Remove the shallots and mushrooms to a plate and set aside.
  6. Melt the remaining butter in the pan and add the flour, stir to combine and cook for 1 minute, stirring constantly. Add the stock to the pan and whisk to combine. Add the cream and stir while the mixture comes up to a simmer. Taste the sauce to adjust the seasonings.
  7. Put the mushrooms back into the skillet, along with the wild rice. Bring everything up to a simmer. Nestle the chicken thighs into the sauce, and heat until the chicken is warmed through. Serve garnished with more fresh thyme.

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