Chef Nick Amoriello from Kitchen LTO makes a simple and savory chicken dinner.
Chicken, Wild Rice & Arugula
1/2 Cup Butter, diced
2 T Oil
4 - 6 Chicken Thighs, boneless, skinless.
1 T Butter
1/4 Cup vegetable oil
1 Cup Wild Rice, Rinsed
4 Cups Chicken Stock
1/2 Cup Chopped Parsley
2 T Red Wine Vinegar
1 Cup Arugula, Washed and Dried
1 T Olive Oil
1 T Lemon Juice
Warm chicken Stock. In separate pot, melt butter and oil, add rice, lightly saute. Add hot stock to rice, bring to a simmer and cover.
Heat a 16 inch saute pan, add oil, and butter. Season chicken thigh, with salt. Place chicken in hot pan, on medium heat, turn after 5 minutes.
Remove rice from heat, allow to sit for 10 minutes. The rice will cook for a total of 20 minutes
Remove chicken from pan. The chicken will take 5-7 minutes to cook on each side.
Season rice with vinegar of your choice, salt, and chopped parsley. Plate rice on plate. Plate chicken on rice.
Dress arugula with lemon juice, and olive oil. Plate arugula on chicken, and rice. Enjoy!