Don't Double Text Me Herbed Lemon Chicken with Wild Rice and Squash

Don't Double Text Me Herbed Lemon Chicken with Wild Rice and Squash

Approximate Time
1hr 30 minutes

Serving:
4-6

Ingredients
3 tbsp extra virgin olive oil
1 whole chicken quartered
Salt and pepper for seasoning and flavor
1/2 yellow onion chopped
4 cloves of crushed garlic (1 tbsp)
3 cups of chopped yellow squash (about 1 inch cubes)
1 stem of fresh rosemary chopped
1/4 cup of fresh Italian parsley chopped
2 lemons juiced; 1 zested
2 cups wild rice
3 cups of white wine

Instructions
1) Pre-heat oven to 350 degrees. In a large skillet that can be used in the over (like a dutch oven) over medium heat add 3 tbsp of extra virgin olive oil. Quarter whole chicken disposing of neck and gizzards. Season with salt and pepper and brown in sauce pan with olive oil (about 7-10 minutes) on each side. When the chicken is evenly browned remove from the pot and set aside in a bowl.

2) In skillet used to brown the chicken, lower the heat slightly and add chopped onions and crushed garlic. Sauté until the onions are translucent and the garlic is aromatic (about 1 minute). Add the chopped yellow squash and sauté for about five minutes. Add salt and pepper for flavor as well as chopped Italian parsley and rosemary and sauté for about two minutes. Add the juice from two lemons and the zest from one lemon and stir.

3) Add two cups wild rice and 3 cups of white wine to the sautéed vegetables. Mix and add back the browned chicken and juices that separated from the meat at the bottom of the container used to separate the meat while you cooked the vegetables. Cover the pot and place in the preheated oven for 1 hour or until the wild rice is cooked. You'll know the wild rice is cooked when the grains appear to split down the middle.

4) Remove from the oven and allow to sit for about 10-15 minutes. Using cast iron cookware allows for your meal to continue to cook for up to an hour. Removing from the oven will allow the flavors to set.

5) Bon appetit!

Wine Pairing: Cupcake Pinot Grigio
Hot Sauce Pairing: Louisiana Hot Sauce