2 Chicken Breasts (Bone in, skin on)
3 Shallots, chopped
3 Garlic cloves, chopped
1 Cup Wild Rice Mix
1 oz Mushrooms (dried wild or stir fry mix)
1 Cup Water, warm
2 oz Mushrooms (White), sliced
2 Carrots, shredded
1 Cup Chicken Stock
6 Tbsp Soy Sauce
2 Tbsp Honey
1/2 Stick Butter
2 Bay Leaves
1 Cup Frozen Peas
Canola Oil
Salt
Pepper
Get it Started
Re-hydrate the dried mushrooms in the warm water. Save this water.
Preheat the oven to 350°F.
Start heating oil in the bottom of the Dutch oven on the stove top.
Salt and pepper the chicken breasts.
Get Cooking
Right before the oil starts to smoke, brown the chicken on both sides, on high heat. Approx 3 min per side.
Chop the garlic and shallots.
When the chicken is done, remove it from the pot, set aside covered in a warm place, and turn the heat down to low.
Add the butter. Let melt and slightly brown.
Add the garlic and shallots. Saute until soft, approx 2 minutes.
Scrape any of the tasty bits from pot.
Add the rice, toss in the butter. Let toast for approx one minute.
Add the mushrooms, mushroom water and chicken stock. Move heat to high. Let the rice start to boil with the lid on.
Shred the carrots.
Putting It All Together
Mix the soy sauce and honey together.
When the mixture starts to boil, add the carrots, peas, bay leaves, and place the chicken breasts on top. Pour any juices from the chicken into the pot. Pour the soy and honey over everything. Add the thyme.
Put the lid on.
Forget About It
Put it in the oven for 45 minutes covered.
Uncover and bake for another 15 minutes.
Serve.
