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Heat oil in a Dutch oven on the stovetop. Preheat oven at the same time. Sear chicken thighs on both sides, seasoning with salt and herbes de provence (thyme, marjoram, lavender, savory, rosemary). Remove them from the pot after they’re mostly cooked. Put in diced shallots and garlic, sauté for several minutes and then deglaze the bottom with a splash of wine. Put in chopped baby bella mushrooms and carrots and let cook for a few minutes.
Throw in a cup of wild rice, lay the chicken on top, then add four cups of chicken stock. Throw in some sprigs of thyme. Get it all boiling again and then put it in the oven at 360F for about 90 minutes, stir occasionally, and add in some chopped green olives in the last 30 minutes. By the end the chicken will essentially shred and can all be stirred into one unctuous mess. You want it to cook just long enough that there’s not much standing liquid left.
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Heat oil in a Dutch oven on the stovetop. Preheat oven at the same time. Sear chicken thighs on both sides, seasoning with salt and herbes de provence (thyme, marjoram, lavender, savory, rosemary). Remove them from the pot after they’re mostly cooked. Put in diced shallots and garlic, sauté for several minutes and then deglaze the bottom with a splash of wine. Put in chopped baby bella mushrooms and carrots and let cook for a few minutes.
Throw in a cup of wild rice, lay the chicken on top, then add four cups of chicken stock. Throw in some sprigs of thyme. Get it all boiling again and then put it in the oven at 360F for about 90 minutes, stir occasionally, and add in some chopped green olives in the last 30 minutes. By the end the chicken will essentially shred and can all be stirred into one unctuous mess. You want it to cook just long enough that there’s not much standing liquid left.