INGREDIENTS
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6–8 chicken thighs
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kosher salt
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Freshly ground black pepper
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extra-virgin olive oil
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1 tbsp. unsalted butter
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3 garlic cloves, minced
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1 onion, chopped
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1/2 c. dry white wine (such as Sauvignon Blanc)
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1 c. low-sodium chicken stock
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2 lemons
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1/4 c. heavy cream
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1 c. wild rice
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1/4 c. chopped parsley