Roasted Chicken with Mushroom Wild Rice

Crisp-skinned chicken thighs roast golden over thyme-scented wild rice with sautéed mushrooms, shallots, and a touch of maple. The plate echoes Knocked Grain on the Lakes, where manoomin fell in soft bursts from cedar sticks into birchbark canoes.

Serves 4

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Ingredients

• 4 bone-in skin-on chicken thighs
• 1 cup wild rice
• 8 oz cremini mushrooms
• 3 shallots
• 2 1/4 cups chicken stock
• 4 fresh thyme sprigs
• 2 tbsp maple syrup
• 3/4 tsp salt

Instructions

1. 1Preheat oven to 400°F. Season chicken thighs with salt and roast on a sheet pan for 35 minutes until skin is crisp and internal temperature reaches 175°F.
2. 2Meanwhile toast wild rice in a medium pot for 3 minutes, then add chicken stock, remaining salt, and thyme sprigs; bring to boil, cover, and simmer 40 minutes.
3. 3Sauté sliced mushrooms and chopped shallots in a skillet over medium heat for 8 minutes until golden.
4. 4When rice is tender, fold in sautéed mushrooms and shallots plus maple syrup; serve alongside the roasted chicken thighs.