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Jan. 17th, 2022 06:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11Crockpot chicken and wild rice with mushroom sauce.
I refuse to use canned cream of mushroom soup for anything, so this is what I did instead.
Bone in chicken, 3 pieces (1 breast, 2 thigh)
1 chopped celery stalk
1 chopped carrot
~3/4 cup chopped snow peas
~1/4 sweet onion, chopped
5-6 oz sliced shiitake mushrooms (at least)
3 cloves garlic
2 tsp dried parsley
1 tsp dried thyme
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
1 tbsp taki umami powder (optional)
1 bay leaf
1 tbsp oil
2 (ish) tbsp butter
3 tbsp flour
3/4 cup milk
3/4 cup chicken stock
2 slices gouda cheese
1 cup (dry) wild rice, pre-cooked al-dente ish (1:1 ratio rice to water for 15 mins in instant pot on high)
1/4 cup milk and 1 slice gouda cheese for the end
Heat oil in skillet on high. Sear chicken skins for about 3 minutes (will likely have to do this at the end as well). Turn down heat to med-low, add butter, garlic, onions and sliced mushrooms. Cook for about 10 minutes, then with heat ~medium, sprinkle flour into pan 1 tbsp at a time and mix together with the onion/garlic/mushrooms until it is all consolidated. Add milk and broth a little at a time to make a sauce, should be thick but not goopy, use your judgement. (It will thin out in the crockpot as the chicken and veggies cook.) Add bay leaf, umami powder, and spices and mix to combine. Add 2 slices cheese and melt it in until smooth.
Layer the remaining chopped veggies in the crock pot and place the chicken skin side up on top. Pour the sauce around the edges (leaving as much of the skin uncovered as you can), and cook on high for 2 hours. Turn heat to low and cook 2 hours more. After that, remove the chicken briefly so you can stir the rice into the sauce, replace chicken and cook on low another hour or until rice is consistency you want and chicken is at temp.
Take out the chicken and re-sear the skin in a pan until crispy. Add last slice of gouda cheese and 1/4 cup milk to rice mixture and combine. Serve with broccoli, green beans or Brussels sprouts.
I refuse to use canned cream of mushroom soup for anything, so this is what I did instead.
Bone in chicken, 3 pieces (1 breast, 2 thigh)
1 chopped celery stalk
1 chopped carrot
~3/4 cup chopped snow peas
~1/4 sweet onion, chopped
5-6 oz sliced shiitake mushrooms (at least)
3 cloves garlic
2 tsp dried parsley
1 tsp dried thyme
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
1 tbsp taki umami powder (optional)
1 bay leaf
1 tbsp oil
2 (ish) tbsp butter
3 tbsp flour
3/4 cup milk
3/4 cup chicken stock
2 slices gouda cheese
1 cup (dry) wild rice, pre-cooked al-dente ish (1:1 ratio rice to water for 15 mins in instant pot on high)
1/4 cup milk and 1 slice gouda cheese for the end
Heat oil in skillet on high. Sear chicken skins for about 3 minutes (will likely have to do this at the end as well). Turn down heat to med-low, add butter, garlic, onions and sliced mushrooms. Cook for about 10 minutes, then with heat ~medium, sprinkle flour into pan 1 tbsp at a time and mix together with the onion/garlic/mushrooms until it is all consolidated. Add milk and broth a little at a time to make a sauce, should be thick but not goopy, use your judgement. (It will thin out in the crockpot as the chicken and veggies cook.) Add bay leaf, umami powder, and spices and mix to combine. Add 2 slices cheese and melt it in until smooth.
Layer the remaining chopped veggies in the crock pot and place the chicken skin side up on top. Pour the sauce around the edges (leaving as much of the skin uncovered as you can), and cook on high for 2 hours. Turn heat to low and cook 2 hours more. After that, remove the chicken briefly so you can stir the rice into the sauce, replace chicken and cook on low another hour or until rice is consistency you want and chicken is at temp.
Take out the chicken and re-sear the skin in a pan until crispy. Add last slice of gouda cheese and 1/4 cup milk to rice mixture and combine. Serve with broccoli, green beans or Brussels sprouts.
