Créé avec l’IA
Sweet and Savory Chicken with Wild Rice
Ingrédients
4 Portions
- chicken quarters1 lb
- maple syrup1/4 cup
- Dijon mustard2 tablespoons
- apple cider vinegar1 tablespoon
- soy sauce1 tablespoon
- butter1 tablespoon
- wild rice blend1 cup
- vegetable stock2 cups
- fresh thymefor garnish
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2
In a bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and soy sauce to create the marinade.
- 3
Place the chicken quarters in a baking dish and pour the marinade over them, making sure they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
- 4
In a medium saucepan, melt the butter over medium heat. Add the wild rice blend and toast for 2-3 minutes, stirring occasionally.
- 5
Pour the vegetable stock into the saucepan with the rice and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
- 6
While the rice is cooking, place the marinated chicken quarters in the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- 7
Once the chicken is done, let it rest for a few minutes before serving.
- 8
Serve the chicken on a bed of the wild rice blend and garnish with fresh thyme. Enjoy your sweet and savory chicken with wild rice.
