:10 Prep / 1:00 Cook / 4 Serves 

INGREDIENTS

• 8 chicken thighs
• 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

METHOD

Step 1
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. 

Step 2
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.

Step 3
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.

Recipe by Judy Kim