**Chicken and Wild Rice Stew**

**Ingredients:**

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup wild rice
– 1 large onion, finely chopped
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 8 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1/2 cup heavy cream (optional, for added richness)
– Fresh parsley, chopped (for garnish)

**Instructions:**

**Prepare the Wild Rice:**

1. Rinse the wild rice under cold water.
2. In a separate pot, cook the wild rice according to the package instructions until it’s almost tender. Drain any excess water and set aside.

**Sauté Chicken:**

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.

**Sauté Vegetables:**

1. In the same pot, add a bit more oil if needed.
2. Add chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened.

**Combine Ingredients:**

1. Return the cooked chicken to the pot.
2. Add the cooked wild rice, chicken broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.

**Simmer:**

1. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes or until the chicken is cooked through, and the flavors meld together.

**Finish:**

1. If using heavy cream, stir it into the stew for added richness.
2. Adjust the seasoning to taste.

**Serve:**

1. Remove the bay leaf before serving.
2. Ladle the stew into bowls and garnish with chopped fresh parsley.

Enjoy your hearty and comforting Chicken and Wild Rice Stew! Feel free to customize the recipe by adding other vegetables or herbs to suit your taste.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup wild rice
• 1 large onion, finely chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream (optional, for added richness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Wild Rice:
   • Rinse the wild rice under cold water.
   • In a separate pot, cook the wild rice according to the package instructions until it’s almost tender. Drain any excess water and set aside.
2. Sauté Chicken:
   • Heat olive oil in a large pot over medium heat.
   • Add the chopped chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
3. Sauté Vegetables:
   • In the same pot, add a bit more oil if needed.
   • Add chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
4. Combine Ingredients:
   • Return the cooked chicken to the pot.
   • Add the cooked wild rice, chicken broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
5. Simmer:
   • Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes or until the chicken is cooked through, and the flavors meld together.
6. Finish:
   • If using heavy cream, stir it into the stew for added richness.
   • Adjust the seasoning to taste.
7. Serve:
   • Remove the bay leaf before serving.
   • Ladle the stew into bowls and garnish with chopped fresh parsley.

Enjoy your hearty and comforting Chicken and Wild Rice Stew! Feel free to customize the recipe by adding other vegetables or herbs to suit your taste.