Intro
Why it works: :Wild Rice doesn't have nearly as much starch as white rice. Due to that, the addition of a roux and heavy cream are needed to give this Earthy savory soup some body.
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Equipment:
Dutch Oven
Cutting Board
Chef Knife
Ingredients:
Oil
Chicken thighs, boneless skinless
Flour
Butter
Thyme
Wild rice
Carrot
Celery
Onion
garlic
Chicken Stock
Heavy cream
Salt and Pepper
Instructions: Heat Dutch oven to medium heat, add oil.
Pat chicken dry and season with salt.
Brown chicken in dutch oven. Remove and set aside.
Add butter and small dice mirepoix to pan. Saute until onion is starting to grow transparent.
Add thyme, wild rice and garlic to the saute, and stir until all ingredients are coated in a bit of oil.
Add flour to mix and toast to blonde roux
Deglace with Chicken stock and bring to a simmer. Reduce for 45 minutes and add heavy cream. Reduce until desired consistency,
Remove thyme steams and season to taste.
Plating Instructions
Tasting Journal
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