Gluten-Free, Dairy-Free, Serves 6
- 1 1/2 pounds boneless chicken breast or thighs
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 2 shallots minced
- 1 lemon juiced and zested
- 4 carrots minced
- 1 1/2 cups mushrooms minced
- 3 Tbsp vegan butter
- 1 1/2 cups wild rice
- 1/2 cup gluten-free orzo
- 4 cloves garlic minced
- 1 Tbsp fresh thyme
- 2 Tbsp chopped fresh rosemary
- 1 apple diced
- 2 cups apple cider
- 1 cup dry white wine
- 2 Tbsp dijon mustard
Directions:
Preheat the oven to 425 degrees F. Season the chicken with paprika, zest, salt, and pepper. Heat the olive oil in a large skillet over medium heat. Once the oil shimmers brown the chicken on all sides, about 5 minutes per side. Remove from the pan. Into the skillet, add shallots, carrots, and mushrooms. Cook for 5 minutes, until just caramelized. Add the butter, rice, orzo, garlic, rosemary, thyme, and apple. Cook for 5 minutes, until lightly toasted and golden. Add the cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken back into the pan and bake for 30-40 minutes, until the liquid is absorbed and the rice is cooked. To serve, fluff the rice with a fork and serve with the chicken, rice, and vegetables together.