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Skillet Roasted Chicken and Wild Rice

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 Skillet Roasted Chicken and Wild Rice
04/16/2018 - 04/20/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Servings
Yields 4 servings
Ingredients
Skillet Roasted Chicken
  • 3 pounds chicken halved
  • 1/3 cup extra-virgin olive oil plus more for drizzling
  • 2 tablespoons dried thyme
  • 1 tablespoon dried parsley
  • 1 tablespoon dried tarragon
  • 2 garlic cloves finely chopped
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Kosher salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
Wild Rice
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon vegetable oil
  • 1/4 cup diced white onion
  • 1 small garlic clove very thinly sliced
  • 1 small acorn squash peeled, halved, seeded, cut into 1/2' cubes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 bunch kale center stems removed,torn
  • 1 cup wild rice
  • 2 cups vegetable stock
  • 1/4 cup finely grated Parmesan for garnish
Herb Pistou (Master's Class Only)
  • 1 cup flat-leaf parsley
  • 3/4 cup fresh tarragon leaves
  • Dash Kosher salt
  • 1 garlic clove minced
  • 2 tablespoons extra-virgin olive oil
Course Main Dish
Servings
Yields 4 servings
Ingredients
Skillet Roasted Chicken
  • 3 pounds chicken halved
  • 1/3 cup extra-virgin olive oil plus more for drizzling
  • 2 tablespoons dried thyme
  • 1 tablespoon dried parsley
  • 1 tablespoon dried tarragon
  • 2 garlic cloves finely chopped
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Kosher salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
Wild Rice
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon vegetable oil
  • 1/4 cup diced white onion
  • 1 small garlic clove very thinly sliced
  • 1 small acorn squash peeled, halved, seeded, cut into 1/2' cubes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 bunch kale center stems removed,torn
  • 1 cup wild rice
  • 2 cups vegetable stock
  • 1/4 cup finely grated Parmesan for garnish
Herb Pistou (Master's Class Only)
  • 1 cup flat-leaf parsley
  • 3/4 cup fresh tarragon leaves
  • Dash Kosher salt
  • 1 garlic clove minced
  • 2 tablespoons extra-virgin olive oil
Instructions
Skillet Roasted Chicken
  1. In a small metal bowl, whisk red wine vinegar, olive oil together. Add the remaining herbs to the bowl and mix well. Add the chicken and mix well until chicken is evenly coated. Set aside.
  2. In a large skillet on medium heat, drizzle olive oil. Add chicken to the pan and thoroughly cook on both sides until brown. Set aside.
Wild Rice
  1. Melt butter and olive in a skillet on medium heat. Sauté onions, garlic until soft and translucent. Combine the remaining vegetables and toss to coat.
  2. Add wild rice and coat well. Pour the vegetable broth and bring to a boil and stir. Add more broth in ½ cup intervals until almost evaporated. Repeat until absorbed and tender. Reduce heat and cover with lid.
  3. Top wild rice with skillet roasted chicken. Garnish with a sprinkle of Parmesan cheese.
Herb Pistou (Master's Class Only)
  1. Place all the ingredients in a deep bowl. Puree with an immersion blender until smooth. drizzle on top of the chicken.

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