chicken and wild rice stew

Here’s a recipe for chicken and wild rice stew:Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup wild rice blend
• 6 cups chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Cook for another 1-2 minutes until fragrant.
3. Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
4. Pour in the chicken broth and wild rice blend. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender.
5. Stir in the sliced mushrooms and let the stew simmer for an additional 5-10 minutes until the mushrooms are cooked through.
6. If using heavy cream, stir it into the stew to add richness and creaminess. Season with salt and pepper to taste.
7. Remove the bay leaf from the stew before serving.
8. Ladle the chicken and wild rice stew into bowls and garnish with chopped fresh parsley.
9. Serve hot and enjoy your comforting and hearty chicken and wild rice stew!

Feel free to customize this recipe by adding other vegetables such as peas or spinach, or by adjusting the seasonings to your taste preferences.