Dinner, Lunch

Chicken Mushroom and Wild Rice Stew

It’s getting colder and autumn is settling in here in New England. I even heard that there were some snow flakes in the air north of here. Thankfully we’re not at that level here in greater Boston, but it is time for more cold-weather-food. Here is a little cheater recipe to get a nice hearty stew on the table in about an hour. It’s homey, rich and delicious and easy peasy thanks to …. a rotisserie chicken from the market (in my case, from Whole Foods because I think that they taste the best and have the least amount of fat). Saute up a few veggies, cook some wild rice and make a roux-based sauce and off you go. On the table in a hour and it makes great leftovers the next day too.

3/4 cup wild rice
1 1/3 cup water
2 tablespoons olive oil
2 teaspoons butter
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
1 pound crimini mushrooms
1/4 cup flour
4 cups low-sodium chicken broth
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 teaspoon herbs de Provence
1/8 teaspoon freshly grated nutmeg
4 cups shredded chicken rotisserie chicken
1/2 cup peas, fresh or frozen
2 teaspoon fresh, minced parsley

In a small saucepan bring wild rice and water to a boil. Reduce heat and simmer, covered, for 20-25 minutes or until tender. Drain if necessary. Set aside. (Note: some wild rice mixes have different cooking times. Read the package directions to see if they vary dramatically from mine in terms of timing; it might be best to follow those directions).

Meanwhile, over medium heat in a large Dutch oven, add olive oil, butter, and onion. Sauté for 6-7 minutes or until soft and translucent, stirring occasionally. Add the mushrooms and sauté until tender, then add carrots and sauté for an additional 4-5 minutes. Stir in flour very well and cook for an additional minute. Add the chicken broth, milk, salt, black pepper, bay leaf, herbs de Provence, and nutmeg powder. Reduce heat to low and simmer for 15-20 minutes or until the carrots are tender and stew is thickened. Fish out the bay leaf and stir in chicken, peas, cooked wild rice and fresh parsley. Heat through.

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