Directions:

• 1.

  In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.

• 2.

  In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.

• 3.

  To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.

• 4.

  Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.

• 5.

  Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.

• 6.

  Add the chicken back to the pan.

• 7.

  Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.

• 8.

  Enjoy!