Ingredients
Directions
- 1
Season the chicken breasts with salt, pepper, thyme, rosemary, parsley, and turmeric.
- 2
Heat 1 tbsp olive oil over medium-high heat in a large pot or Dutch oven. Sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside.
- 3
In the same pot, add butter and the remaining 1 tbsp olive oil. Add the diced onion, carrots, and celery, with a pinch of salt and the remaining seasonings. Sauté for 5-7 minutes until softened.
- 4
Add the sliced mushrooms and cook for another 5 minutes until tender and browned.
- 5
Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook for 2 minutes, stirring.
- 6
Pour in the white wine, scraping up any brown bits. Simmer for 2-3 minutes until reduced.
- 7
Add the chicken broth, wild rice, chicken bouillon (if using), salt, and pepper. Stir to combine.
- 8
Return the seared chicken to the pot, along with a parmesan rind (if using) and a bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- 9
Remove the chicken, shred it, and return it to the pot. Simmer for another 5 minutes.
- 10
Remove the bay leaf and parmesan rind. Stir in the sour cream until fully combined. Adjust seasoning with salt, pepper, and lemon juice.
- 11
Garnish with fresh thyme, black pepper, and parmesan cheese. Serve with crusty bread and enjoy!
