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.
Servings
Yields4 servings
Servings
Yields4 servings
Ingredients
Skillet Roasted Chicken
  • 3pounds chickenhalved
  • 1/3cup extra-virgin olive oil plus more for drizzling
  • 2tablespoons dried thyme
  • 1tablespoon dried parsley
  • 1tablespoon dried tarragon
  • 2 garlic clovesfinely chopped
  • 1/2teaspoon ground black pepper
  • 2teaspoons Kosher salt
  • 2tablespoons vegetable oil
  • 2tablespoons lemon juice
Wild Rice
  • 4tablespoons unsalted butterdivided
  • 1tablespoon vegetable oil
  • 1/4cup diced white onion
  • 1 small garlic clovevery thinly sliced
  • 1 small acorn squashpeeled, halved, seeded, cut into 1/2′ cubes
  • 1teaspoon Kosher salt
  • 1/2teaspoon ground pepper
  • 1/2bunch kalecenter stems removed,torn
  • 1cup wild rice
  • 2cups vegetable stock
  • 1/4cup finely grated Parmesanfor garnish
Herb Pistou (Master’s Class Only)
  • 1cup flat-leaf parsley
  • 3/4cup fresh tarragon leaves
  • Dash Kosher salt
  • 1 garlic cloveminced
  • 2tablespoons 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.