Black Raspberry Glazed Chicken with Wild Rice Stuffing
Indulge in the perfect fusion of sweet and savory with this Black Raspberry Glazed Chicken with Wild Rice Stuffing—an impressive one-skillet meal that's as flavorful as it is elegant. Succulent, golden-browned chicken thighs are generously coated in a glossy black raspberry glaze infused with balsamic vinegar, soy sauce, and garlic for a rich, tangy-sweet finish. Nestled atop a bed of hearty wild rice cooked with aromatic vegetables, fresh herbs, and a touch of butter, this recipe delivers comfort and sophistication in every bite. Ideal for dinner parties or weeknight meals, this dish combines gourmet flair with a balance of textures and flavors, making it an unforgettable centerpiece.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Black raspberry preserves
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Soy sauce
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1.5 cups Wild rice blend
- 3 cups Chicken stock
- 1 large Yellow onion (diced)
- 2 stalks Celery (chopped)
- 1 large Carrot (diced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C).
In a small saucepan, prepare the black raspberry glaze by combining black raspberry preserves, balsamic vinegar, soy sauce, and 2 minced garlic cloves. Cook over medium heat, stirring frequently, until the mixture thickens slightly (about 5 minutes). Set aside.
Pat the chicken thighs dry with paper towels. Season them with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip them and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, chopped celery, and carrot. Cook for 4-5 minutes until slightly softened.
Stir in the wild rice blend and toast it for about 1 minute. Add the chicken stock, 1 minced garlic clove, parsley, thyme, and a pinch of salt and pepper. Bring the mixture to a simmer.
Nestle the seared chicken thighs, skin-side up, into the wild rice mixture. Brush the chicken generously with the black raspberry glaze.
Transfer the skillet to the preheated oven and bake, uncovered, for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
During the last 10 minutes of baking, brush the chicken with an additional layer of the glaze for extra flavor.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with extra chopped parsley if desired.
Serve the chicken hot with a scoop of the wild rice stuffing on the side. Enjoy your flavorful, crowd-pleasing dish!
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 174.7 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 459 mg | 35% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4182 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
