Chicken and Wild Rice with Fennel
Updated January 28, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 1½ hr
- Rating
- Comments
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Ingredients
4 bone-in, skin-on chicken thighs (about 1 ½ pounds)
2 tablespoons extra-virgin olive oil, divided, plus more if needed
Salt and freshly ground black pepper
2 small fennel bulbs (about 1 ¼ pounds), trimmed and quartered, plus 2 tablespoons chopped fronds, if available
2 cups wild rice mix, rinsed
4 cups chicken stock
¼ cup plain yogurt
1 tablespoon Dijon mustard
2 fresh mint sprigs, plus 6 to 8 mint leaves, thinly sliced
Nutritional analysis per serving (4 servings)
81 grams carbs; 176 milligrams cholesterol; 868 calories; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 40 grams fat; 10 grams fiber; 1577 milligrams sodium; 49 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, rub the chicken with 1 tablespoon olive oil and season liberally with salt and pepper. If time allows, set aside to marinate for at least 20 minutes (or up to overnight in the fridge).
- Step 2
In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high. Add the chicken thighs, skin side down, and cook, undisturbed, until the skin is a deep golden brown and releases with ease from the bottom of the pot, 6 to 9 minutes. Flip the chicken and cook for 1 minute more. Transfer the chicken to a plate.
- Step 3
Add the fennel to the pot and cook until deep golden brown, 2 to 3 minutes on each side, adding more olive oil as needed to prevent sticking and encourage browning. Season with salt and pepper.
- Step 4
Add the rice and stir for 1 minute, until grains are toasted and coated in the fat. Stir in the stock, yogurt and mustard, and bring to a boil over high. Season with salt and pepper and add the mint sprigs. Arrange the chicken thighs on top of the rice mixture in an even layer. Cover, reduce heat to low and simmer for 35 to 45 minutes, until the chicken is tender and the rice is fluffy and cooked through.
- Step 5
Remove and discard the mint sprigs — which will likely have floated to the top — and sprinkle with freshly sliced mint leaves and chopped fennel fronds to serve. (If you’d like to prepare this recipe in advance, see Tip for freezing info.)
To freeze, transfer to an airtight freezer- and oven-safe casserole dish and cool to room temperature. Freeze for up to 3 months. Thaw overnight in the refrigerator, then add a splash of water or broth to keep the rice moist and cover with aluminum foil. Reheat in a 350-degree oven until hot, 1 to 1 ½ hours, uncovering in the last 10 minutes to crisp the chicken skin.
Private Notes
Comments
Perhaps wild rice is different in the United States than it is in Canada, as are so many things currently. I like the tastes, but the rice was not cooked, and the chicken was slighty over cooked. The fennel was delightful. I understand that browning the chicken thighs was important for imparting flavour ( the "u" in flavour is another one of those many differences) to the pot, but simmering it in a covered pot rendered the skin flabby and unpleasant, under the broiler briefly helped.
I made this almost exactly as directed, except for using the freeze-dried mint I had on hand instead of fresh—also, I started the simmering with only three cups of chicken stock, but ended up adding the fourth cup the recipe suggests after 20 minutes (I used Rice Select Royal Blend rice). The dish came out perfectly after 40 minutes of simmering, with the liquid fully absorbed. A delicious meal that's very easy to prep.
I used black rice because that is what I had. Made the color not too appealing. I would use less oil and I can never seem to get the skin crisp. Perhaps doing it in a larger skillet and transferring to the dutch oven? I think you should also remove the fennel before adding the rice so that you can move it around properly. I'm thinking doing the chicken separately and adding to the cooked fennel / rice after it is has half cooked would be better. Looking forward to other comments.
Delicious, I thought, but the brown/wild rice blend did take significantly more time, and 1.5lbs bone in chicken wasn’t enough for 4 servings. I’d do 2 lbs at least.
This was nice and cooked exactly in the estimate time. Probably too much rice, and benefited from 5 mins in the broiler. Instead of just the fennel fronds and mint I made a little gremolata and added dill, orange + lemon zest and grated garlic. This added the right bite to an otherwise mild dish.
I didn't read all the comments but it might have been helpful. I had boneless skinless chicken thighs so no skin browning. And trying to get the fennel dark brown was a challenge. Used more thighs and just over a cup of rice mix. and less broth. It took at least an extra 30 minutes to absorb the broth. Still pretty tasty and have lots left over. Could use a little more zip. Thinking some toasted cumin.