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Monday, January 25

Chicken & wild rice casserole

Rice, wild
1 ½ cups
Carrot, finely chopped
1 medium
Onion, finely chopped
1 small
Celery, finely chopped
1 rib
Bay leaf
1 sprig
Salt, kosher

Pepper, freshly ground

Oil, grapeseed
3 tablespoons
Shallot, minced
1 large
Garlic, minced
2 cloves
Chard, Swiss or rainbow, stems discarded, leaves coarsely chopped
3 pounds
Oil, grapeseed
¼ cup
Mushrooms, cremini, sliced
1 ½ pounds
Butter, unsalted
2 tablespoons
Onion, finely chopped
½ small
Celery, finely chopped
1 small rib
Garlic, minced
2 cloves
3 sprigs
Rosemary, minced
1 ½ teaspoons
Flour, all-purpose
¼ cup
Stock, chicken
4 cups
Cream, heavy
½ cup
Chicken thighs, thinly sliced, pounded to ¼-inch thickness
2 pounds
1 ½ cups
Butter, unsalted, melted
3 tablespoons
Parsley, chopped

  1. In a large saucepan, combine all of the ingredients with a generous pinch of salt and pepper. 
  2. Cover with water, and bring to a boil over high heat. 
  3. Simmer over moderate heat until the rice is tender, about 1 hour; drain well. 
  1. Set a rack over a large rimmed baking sheet. 
  2. In a pot, heat the oil. 
  3. Add the shallot and garlic, and cook over moderately high heat until softened, 1 to 2 minutes. 
  4. Add the chard in handfuls, letting each batch wilt slightly between additions; cook, stirring occasionally, until all the chard is wilted, 8 to 10 minutes. 
  5. Spread the chard out of the rack to drain and let cool completely; squeeze out any excess water. 
  1. In a large deep skillet, heat 2 tablespoons oil until shimmering. 
  2. Add half of the mushrooms, and cook over moderately high heat, undisturbed, until browned on the bottom, 5 minutes. 
  3. Cook, stirring, until the mushrooms are tender and browned all over, about 5 minutes longer; transfer to a plate. 
  4. Repeat with the remaining mushrooms. 
  5. Wipe out the skillet, and melt 2 tablespoons butter in it. 
  6. Add the onion, celery, garlic, thyme, rosemary, and a generous pinch of salt and pepper. 
  7. Cook over moderate heat, stirring occasionally, until the vegetables are starting to brown, about 8 minutes. 
  8. Stir in the mushrooms. 
  9. Sprinkle the flour over the vegetables, and cook, stirring, until incorporated, about 2 minutes. 
  10. Gradually whisk in the stock, and bring to a boil, stirring frequently. 
  11. Reduce the heat to moderate and simmer, stirring occasionally, until the sauce thickens and no floury taste remains, about 7 minutes. 
  12. Stir in the cream, and season with salt and pepper. 
  13. Preheat the oven to 375°F. 
  14. Arrange half of the chicken in the bottom of a 9-by-13-inch or 4-quart baking dish that’s at least 2 inches deep. 
  15. Scatter half of the chard over the chicken, followed by half of the rice and half of the sauce; repeat the layers once more. 
  16. In a medium bowl, toss the panko with 3 tablespoons melted butter, and sprinkle evenly over the casserole. 
  17. Cover with foil, and bake for 35 minutes. 
  18. Uncover and turn on the broiler; broil 6 inches from the heat until the panko is lightly browned, about 3 minutes. 
  19. Let stand 10 minutes, garnish with parsley, and serve. 
Recipe adapted from Food&Wine Magazine, January 2016

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