In this one-pot recipe, chicken thighs nestle in a nutty wild rice blend to create a delightful stovetop pilaf. Browned wedges of fennel simmer gently in the pot, eliciting a sweet flavor and a texture so tender they give way to a spoon. A little Dijon and yogurt add a fragrant tang, while fresh mint scents the whole dish. The recipe is written for typical wild rice blends, which generally call for a 2-to-1 ratio of liquid to rice. If using a different type of rice, adjust the rice and stock to suggested cooking ratios.

News Source : https://www.oregonlive.com/nytcooking/2026/02/769464663-chicken-and-wild-rice-with-fennel.html