Lemon Thyme Chicken & Rice

This dish was born out of laziness. It's an easy one-pot dinner that's quick to throw together. It's something I made a few weeks ago during a cold spell (before our kitchen became a mess) but it's perfect for the approaching chilly weather (though currently we're having a bit of a warm spell). Don't you wish Mama Nature would just make up her mind?

Ingredients [serves 4 to 6]:
1½ lb chicken thighs
10 sprigs lemon thyme, split into two portions
3 cups wild rice
3 cups chicken stock
1 cup diced onion
1 teaspoon minced garlic
1 cup baby bella mushrooms, rinsed and chopped
1 cup oyster mushrooms
1 tablespoon butter
1 teaspoon olive oil
salt & pepper

Chop up the onions and garlic and mushrooms. Tear up the oyster mushrooms (or use a knife if you must).

In a wide and shallow pan, heat up some olive oil and add in the chicken thighs. Season with salt, pepper and a bit of thyme. If the thyme is young, throw in the whole sprigs. If they're woodier, strip the leaves off and discard the stems. Once the chicken is browned on both sides and cooked through, remove the pieces from the pan. Add butter to the pan and add in the onions and garlic and cook until softened. Then add in the mushrooms and thyme and cook until cooked through. Stir in the wild rice and then stir in the chicken stock. Cover the pot and allow the rice to cook through for 10 minutes. Add the chicken back to the pan, let it heat through, and then serve.

 Serve with roasted brussels sprouts and enjoy this hearty, comforting meal.

Here's the recipe page: