Love this recipe! Lightly adapted from Ellie says Opa.
1 cup wild rice/brown rice mixture (Lundbergs)
1 Tbsp. olive oil
1 lb. boneless/skinless chicken thighs or breasts (trimmed)
2 Tbsp. olive oil
2 lb. baby portabella mushrooms, sliced
1 large leek, sliced
1/2 tsp. minced rosemary
1 tsp. minced thyme
2 Tbsp. chopped fresh parsley
1/8 tsp. dried sage
1/4 cup sherry
3 Tbsp. corn flour
2 cups chicken broth
cooking spray oil
1 - Cook rice per instructions. Set cooked rice aside.
2 - Preheat the oven to 375 and grease a 2 qt. baking dish with spray oil.
3 - Heat a large dutch oven over medium heat. Add oil. Sprinkle chicken with salt & pepper. Add to oil. Cook through, about 5 minutes total. Remove from the pot.
4 - Add the oil to the same pan you used to cook the chicken. Stir in the mushrooms & leeks. Cook until mushrooms are tender and the moisture has evaporated.
5 - Stir in the rosemary, thyme, parsley, & sage. Add the sherry to deglaze the pan, scraping up any browned bits. Cook until sherry is nearly evaporated.
6 - Sprinkle the corn flour over the mushrooms and stir for 1-2 minutes.
7 - Add the chicken broth and stir until thickened.
8 - Season to taste with salt and pepper.
9 - Combine the mushroom/broth mixture with the rice and chicken (and any accumulated juices). Pour into the baking dish.
10 - Bake for 30 minutes, or until bubbly and the breadcrumbs are golden brown.