Recipe created by Ashley Cuoco in partnership with The FeedFeed.
- Heat a large enameled cast-iron braising pan with lid over medium heat until very hot. Add oil and shallot to pan, sautéing until soft, about 1-2 minutes. Stir frequently, being careful not to burn. Add thighs and sear skin side down for 4 minutes on each side. Transfer to a plate. When cool enough to handle, slip 1 Tablespoon of butter underneath the skin of each thigh. This will fry the skin from the inside out, resulting in super crispy skin!
- Pour the cider and wine into the pan and bring to a boil, scraping off the bits from the bottom of the pan with the edge of a wooden spoon. Let reduce for 5 minutes.
- Add the broth and stir in mustard. Bring to a boil. Add rice, cover and carefully transfer to the oven for 20 minutes. Return chicken to pan, skin side up. Cover and transfer to the oven for 45-50 minutes more or until rice is cooked* and the internal temperature of the chicken reads 165F on a digital-read thermometer. Uncover and broil chicken for the last 5 minutes of cooking.
- Stir in ¼ cup butter and parsley and serve.
*Wild rice cooks very slowly. If chicken is cooked but rice needs more time, remove chicken from the pan and cook on medium heat on stovetop, covered, an additional 10-15 minutes until rice is tender and no longer crunchy. Almost all of the liquid should be absorbed.