Baked Chicken Recipe
wild rice, roasted asparagus, mustard shallot jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season with salt and pepper.
- 2
Cook the Wild Rice
In a saucepan, combine the wild rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
- 3
Roast the Asparagus
Trim the asparagus and place it on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes, until tender.
- 4
Bake the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes until golden brown. Flip and transfer the skillet to the oven. Bake for 25-30 minutes or until the chicken is cooked through.
- 5
Make the Mustard Shallot Jus
While the chicken is baking, finely chop the shallots. In a small saucepan, add the chopped shallots and 1 cup of chicken broth. Bring to a simmer and cook for 5-7 minutes. Stir in the Dijon mustard and fresh thyme, and cook for an additional 2 minutes.
- 6
Serve
Once everything is cooked, plate the wild rice, top it with the baked chicken, and drizzle the mustard shallot jus over the chicken. Serve with roasted asparagus on the side.
