• Ingredients:
  • 2 chicken leg quarters
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 clove garlic, sliced
  • 2 -3 tablespoons white wine or vegetable broth
  • 1 cup wild rice
  • 2 cups chicken broth
  • 2-3 sprigs fresh thyme
  • flat leaf parsley

Doing date night at home this week and need some FunGuy inspiration for two? Look no further than this baked chicken and wild rice that’s loaded with sautéed mushrooms, onions, garlic, and herbs! 

This recipe may be made for two, but it can easily be doubled to make a deliciously easy week night family meal too!

DIRECTIONS:

  1. Preheat oven to 375F. 
  2. Lay the chicken legs on a clean cutting board and season both sides with the salt and pepper.  
  3. Heat the olive oil in a skillet over medium-high heat. Once it is hot, lay the chicken, skin side down, in the pan and allow it to cook about 6-8 minutes, or until the skin has seared a bit. Turn the chicken over and add the minced garlic and half of the sliced onion to the pan, cooking 2-3 minutes. Add the mushrooms to the pan and cook 2 minutes. Pour the wine into the pan, scraping any crispy bits from the bottom of the pan as it evaporates. Turn off the heat. 
  4. Place the wild rice and raw onion into a casserole dish and transfer half of the mushrooms to it along with the chicken broth, stirring well to combine. Transfer the chicken legs to the dish and add the rest of the cooked mushrooms, onions, sliced garlic, and add the thyme sprigs on top. Cover with a lid or aluminum foil. 
  5. Place the casserole dish in the oven and allow it to cook 30-40 minutes or until the broth has evaporated and the rice and chicken are cooked through.  The chicken is done when it reaches 165F in the middle of the thickest part of the leg. 
  6. Allow to cool 5 minutes and add fresh parsley on top before serving. 

Have a Fun meal!