Chicken n Wild Rice Stew


1/3 cup olive oil
1 large onion sliced
1 palm full dried thyme (or about 3 TBSP)
1 palm full dried oregano
1 palm full sage
2 TBSP poultry seasoning
1 TBSP old bay seasoning
6 garlic gloves cut in chunks
8 cups vegetable broth (or water or chicken broth)
6 chicken thighs
a few sprinkles Hawaiian sea salt
4 bay leaves
2 cups uncooked wild rice (the long grain black/brown variety)
pepper to taste

Preheat large dutch oven over medium high heat.  Pour olive oil in pot.  Add onion slices and saute approximately 5 to 7 minutes.  Next add dried thyme and next 4 ingredients.  Continue to stir so onions and seasoning will not burn or stick.  Add garlic chunks.  Turn heat down to medium.  Slowly add broth or water a few cups at a time.  Place chicken one at a time into seasoning broth mix.  Sprinkle sea salt and bay leaves.  Bring pot to a boil uncovered.  Be sure to stir pot.  Turn down to low and add wild rice.  Cover and let cook approximately 2 hours or until chicken is tender and pulls apart and until wild rices is fully cooked.


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