Country Chicken Skillet

  • Yield servings


1 1/4 cups wild rice
1 -- 15 ounce can chicken broth, plus water to make 3 cups
1/2 cup coarsely chopped hazelnuts
4 slices thick cut bacon, slivered
1 tablespoon vegetable oil
1 medium yellow onion, halved and sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
6 -- boneless, skinless chicken breasts, trimmed and diced large
4 -- morel or other wild mushrooms, fresh or dried, soaked and drained if using dried, and diced large
1/2 cup dried blueberries (chopped dried cranberries or cherries may be substituted)
1/2 cup heavy cream at room temperature
2 tablespoons real maple syrup (no substitutions)


Combine the wild rice, chicken broth and water in a large saucepan. Bring to a boil over high heat, reduce heat and cover. Simmer 45 minutes or until rice is tender and uncurled.

Meanwhile, heat a large skillet over medium high heat. Add the hazelnuts and cook, stirring frequently, for 5 minutes or until nuts are lightly toasted. Transfer nuts to a bowl and set aside. Return the pan to the stove and reduce heat to medium. Add the bacon and cook, stirring occasionally, until the bacon begins to render its fat. Increase heat to medium-high and continue to cook until the bacon is crisp. Using a slotted spoon, transfer the bacon to a bowl and set aside. Discard all but 1 tsp of the bacon fat. Return the pan to the heat and add the vegetable oil and onion. Cook, stirring frequently, for 3 minutes. Season the chicken with salt and pepper and add to the skillet. Add the mushrooms. Cook for 5-8 minutes, stirring occasionally, until the chicken is cooked through. Remove from the heat. Add the dried blueberries, cream, maple syrup and bacon and stir to combine. Add the cooked rice and stir. Serve in 6 shallow bowls topped with the toasted hazelnuts.



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