How to make it

  • Start this a day ahead, so you have time to make the almond milk. Cover the almonds with the water, cover, and let sit overnight. The next day, pour through cheesecloth into a bowl. Wrap the top of the cheesecloth to enclose everything and squeeze out as much moisture as you can (you can reserve the almond pulp for another use).
  • Preheat oven to 350.
  • Simmer the ribs (from the chicken above) in the stock for an hour to enrich it, then remove. Combine the wild rice and stock in a casserole, cover tightly, and bake for an hour. Fluff with a fork, and bake for another 30 minutes. It should be moist, but not wet.
  • In a large saute pan, melt the butter over high heat, and brown the chicken on all sides. Add the nutmeg and almond milk, lower to a simmer, cover tightly, and braise for 40 minutes.
  • Right before the chicken is done, finish the pilaf. Melt the butter in a saute pan, and saute the mushrooms over medium heat for about five minutes. Add the wild rice, and stir to coat with the butter thoroughly and mix flavors.
  • Uncover the chicken, remove chicken breasts, and reduce over high heat to about a quarter cup. Add the breasts back and flip them to coat them, season with salt and pepper to taste, then plate. Drizzle any remaining almond milk over the top.
  • Season the pilaf to taste with salt and pepper. Sprinkle the toasted almonds over the chicken, and drizzle the creme fraiche over the pilaf.

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    " It was excellent "
    vino4dino ate it and said...
    You are "The Man".
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  • krumkake 10 years ago
    That sounds fantastic - another to add to my list...
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