A casserole recipe with Chicken, White and Wild Rice - Wild Rice!!!! This stuff is so good - no - It’s GREAT! The combination in this chicken dinner recipe makes a super tasty and easy one pot meal that will blow you away.Better than tray bake chicken by a mile.Our Axe Night Suppers Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hTWBhBsybGt3mOjV0JchK1AIngredients:½ cup (80g) wild rice6 bone in skin on chicken thighsSalt and pepper1 Tbsp (15 mL) olive oil1 or 2 shallots (about 50g)1 stalk celery1 small carrot (about 100g)12 ounces (350g) mushrooms2 cloves garlic1 cup (185g) long grain rice - basmati1 tsp (5 mL) dried thyme3 cups (750 mL) chicken brothMethod:Preheat oven to 350ºF (180ºC)Place wild rice in a heat proof bowl and cover with boiling water.Season the chicken on both sides with salt and pepper.Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.While chicken browns, dice the celery, carrot, and mushrooms.Mince the shallot.Transfer browned chicken to a plate.In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent.Stir in the basmati, and drained wild rice.Stir in the thyme, and continue to cook for 2-3 minutes.Stir in the chicken stock and bring to a boil.Return the chicken to the pan, skin side up and then transfer to oven.Bake for 35 - 40 minutes or until chicken is cooked through.#GlenAndFriendsCooking #LeGourmetTV #AxeNightSuppers