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Spring Chicken and Rice Stovetop Casserole
JILL SILVERMAN HOUGH12Ingredients
65Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in, skin-on chicken thighs (1 3/4 to 2 1/4 pounds)
- 2 1/2 tsp. coarse kosher salt (divided, or more to taste)
- 1 tsp. freshly ground black pepper (divided, or more to taste)
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic (pressed through a garlic press or minced)
- 1 1/4 cups reduced sodium chicken broth
- 1/3 cup chardonnay (or other dry white wine)
- 2 carrots (cut into 1/2-inch dice)
- 2 leeks (white and light green parts only, cut into 1/2-inch slices)
- 1 1/2 cups frozen peas (or fresh, no need to thaw if frozen)
- 1 cup wild rice blend (uncooked white and, see below)
- 2 Tbsp. fresh marjoram (chopped, plus more for garnish)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium1930mg80% |
| Potassium970mg28% |
| Protein50g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A150% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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