Revamped Chicken and Wild Rice Recipe

• 1/4 cup boiling water
• 1/4 cup uncooked wild rice
• 3 chicken breasts
• 1 tablespoons olive oil
• 2 large onion, chopped
• 2 large celery stalk, small
• 1/2 cup uncooked brown rice
• 1/4 cup dry white wine
• 1 1/4 cups low-sodium chicken broth
• 1/2 tablespoon fresh thyme leaves, minced

1. Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (Rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.
2. While wild rice simmers, blot chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper. Heat olive oil in a large 12-inch frying pan over medium-high heat. Brown chicken in three batches until golden brown (chicken will not be fully cooked), about 5 minutes per side, and set aside. Remove the pan from heat and allow to cool for a few minutes. Pour off all but 1 tablespoon of chicken fat from the pan.
3. Return the frying pan to the stove over medium heat and cook onion until it has softened a bit, about 2 minutes, then stir in celery. Cook, stirring occasionally, until vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season vegetables with salt and freshly ground black pepper.
4. Stir in rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add wine and stir until it evaporates, about 1 minute.
5. Stir in cooked wild rice and chicken broth and bring to a simmer. Cook, stirring often, until mixture is slightly thickened and rice is about halfway cooked, about 5 minutes (mixture will be very soupy). Stir in thyme, then remove from heat. Taste mixture and if necessary season with more salt and freshly ground black pepper.
6. Pour mixture into a small baking dish. Place chicken pieces over mixture, nestling them close to each other so they will all fit in the dish.
7. Bake casserole until rice is tender and has absorbed most of the liquid and chicken is completely cooked, about 45 to 50 minutes.