Ready In: 1 h
- 6-8 chicken thighs
- kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. butter
- 3 cloves garlic, minced
- 1 onion, chopped
- 1/2 c. dry white wine (such as Sauvignon Blanc)
- 1 c. low-sodium chicken stock
- 2 lemons
- 1/4 c. heavy cream
- 1 c. wild rice
- 1/4 c. chopped fresh parsley
- Preheat oven to 475°. Preheat large cast-iron skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Add oil and butter; cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes. Transfer to a dish skin side up and set aside.
- Reduce skillet heat to medium-high; add garlic, onion, salt and pepper and cook for 1 minute. Deglaze pan with white wine and chicken stock; scrape bottom of pan and bring to a boil. Add zest and juice of one lemon, then cut remaining lemon into wheels and add to sauce. Stir in cream, then bring to a boil and place chicken in the skillet skin side up in a single layer and bake for 20 minutes.
- Meanwhile, cook the wild rice according to package directions.
- Add cooked wild rice to the skillet to absorb the sauce. Garnish with parsley and serve in skillet immediately.