2 tbsp olive oil
2 lbs skin-on, bone-in chicken thighs
Freshly ground black pepper
2 tbsp butter
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery root, chopped
1 pint mushrooms, sliced
2 tbsp sourdough starter or buckwheat flour
1/2 cup white wine
2 cups chicken bone broth
1 cup heavy cream
2 tsp dried thyme leaves
1 tsp Dr. Cowan’s Garden Threefold Blend Savory
- In a large skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
- In the same skillet add butter and melt then add the onion, carrot, celery root, and mushrooms and cook until soft, 5 minutes. Add the buckwheat flour and cook for 1 minute. Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half.
- Add broth and cream and season with thyme, Threefold Savory, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, about 15 minutes.
For the rice
2 cups China Black Rice
3 ½ cups water
- In a small donabe or saucepan heat the rice and water over high heat until reaching a slight boil. Reduce heat to low and simmer for 20 minutes or until all the water has evaporated.