Kuure Ed Chicken a Yooper Inspired Recipe
Experience the soul-warming comfort of "Kuure Ed Chicken," a Yooper-inspired recipe that celebrates the rustic flavors of Michigan's Upper Peninsula. This hearty dish pairs tender, pan-seared chicken thighs with the nutty earthiness of wild rice, all drenched in a creamy, savory mushroom sauce infused with garlic, thyme, and a hint of paprika. Perfect for a cozy family dinner, this recipe brings together simple, wholesome ingredients like baby bella mushrooms, heavy cream, and chicken broth to create a truly memorable meal. Garnished with fresh parsley and served over a bed of perfectly cooked wild rice, this dish is a celebration of rich, homemade flavors. Ideal for anyone seeking a comforting recipe with regional flair, "Kuure Ed Chicken" is bound to become a new favorite on your dinner table!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 cup wild rice
- 2 cups chicken broth
- 3 tablespoons butter
- 1 medium onion (diced)
- 8 ounces baby bella mushrooms (sliced)
- 3 pieces garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Rinse the wild rice under cold water and set aside.
In a medium pot, bring the chicken broth to a boil, then add the wild rice. Reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed. Set aside.
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the sliced mushrooms and cook for 5 minutes or until they release their juices and begin to brown.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to create a roux.
Gradually whisk in the milk and heavy cream, ensuring the mixture is smooth. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken.
Stir in the dried thyme, and adjust seasoning with salt and pepper as needed.
Return the chicken thighs to the skillet, nestling them into the mushroom sauce. Lower the heat, cover, and simmer for 20 minutes or until the chicken is cooked through.
Plate the dish by placing a bed of wild rice on each serving plate. Top with a chicken thigh and generous spoonfuls of the mushroom cream sauce.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 24.4 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 497 mg | 38% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4084 mg | 87% | |
*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.
