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Creamy Lemon Chicken with Rice

Judy Kim
  • 60 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs

3 cloves

Garlic

2

Lemons

1

Onion

1/4 cup

Parsley, fresh

1 cup

Chicken stock, low-sodium

1 cup

Wild rice

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil, extra-virgin

1 tbsp

Butter

1/4 cup

Heavy cream

1/2 cup

White wine, dry