A go-to casserole dish with a maple twist.
Preheat oven to 400°F/205° Heat a large, oven proof, deep skillet on medium high heat.
Season the chicken thighs with salt and pepper. Add the olive oil to the hot skillet and add the chicken, skin side down. Reduce the heat to medium and brown the chicken skin, about 6-8 minutes. Remove the chicken and set aside.
Place the pan back over the medium heat. Add the diced bacon and cook until browned and slightly crispy. Add in the onion, garlic, and carrots. Raise the heat to medium high and sauté until the onions start to soften, about 3-4 minutes.
Add in the Dainty Long and Wild Rice and toss to combine. Add in the maple syrup and Dijon mustard. Stir to combine. Pour in the chicken stock and cream. Stir together and bring to a simmer.
Nestle the chicken back into the rice with the skin side up. Bring to a gentle simmer then transfer the pan to the oven. Allow to cook for 25 minutes, or until the rice has absorbed the liquid fully and the top is a little crispy.
Remove from the oven and allow to rest for 10 minutes. To finish, sprinkle the chopped parsley over top, and serve.
This casserole can easily be doubled or tripled for a larger crowd!
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