Ingredients:
- 680g boneless, skinless chicken thighs, cut into 1-inch cubes
- 28g unsalted butter
- 150g yellow onion, finely diced
- 120g carrots, diced
- 60g celery, diced
- 9g garlic, minced
- 42g unsalted butter
- 25g all-purpose flour
- 480ml low-sodium chicken broth
- 240ml heavy cream
- 170g sharp cheddar cheese, freshly shredded
- 5g salt (or to taste)
- 3g black pepper
- 540g cooked wild rice blend
- 60g frozen peas
- 30g fresh parsley, chopped
Instructions:
- Heat 28g of butter in your skillet over medium-high heat. Add the chicken cubes, searing until golden-brown on all sides. Remove chicken and set aside. In the same pan, add onion, carrots, and celery; sauté until translucent and nutty. Stir in garlic for the final 60 seconds.
- Lower heat to medium. Melt remaining 42g of butter, then whisk in flour to create a roux. Cook for 2 minutes (do not let it brown too deeply). Slowly pour in chicken broth, whisking continuously until the mixture thickens and becomes glossy. Stir in heavy cream and season with salt and pepper until smooth and simmering.
- Preheat oven to 375°F.