Chicken, Leeks, and Mushrooms with Wild Rice

Chicken, Leeks, and Mushrooms with Wild Rice
Photo by James Carrier


  • 2 leeks (about 1 lb. total)
  • Pepper
  • About ½ teaspoon salt
  • 1 pound boned, skinned chicken thighs
  • ¾ cup dry white wine
  • 1 tablespoon soy sauce
  • 1 ½ cups unseasoned wild rice blend (see notes)
  • + 4 more ingredients
    • 1 clove garlic, peeled and minced
    • 8 ounces fresh shiitake mushrooms, rinsed, stemmed, and sliced; or common mushrooms, rinsed, stem ends trimmed, and sliced
    • ¼ cup whipping cream
    • 1 tablespoon olive oil

1. In a 3- to 4-quart pan over high heat, bring 3 1/2 cups water, the rice, and 1/2 teaspoon salt to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.2. Meanwhile, rinse chicken and pat dry; cut into 1-inch chunks. Trim and discar...

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