Par-Cook the Rice

Bring 2½ cups of water to a boil. Add the wild rice blend and a pinch of salt. Turn the heat down to simmer and cook for 15 minutes, covered. Remove the lid and continue cooking for 5 minutes until about halfway done. There will be excess liquid; drain this.

Prepare the Chicken

Preheat your oven to 400°F.

Pat the thighs dry and season both sides generously with 2 tsp salt and 1 tsp pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the thighs, skin-side down, and sear without moving them for 6-8 minutes, until the skin is deep golden and crispy. Flip and sear 2 more minutes. Transfer to a plate skin side up.

Build the Pan

To the same skillet (with the chicken fat), add 1 Tbsp butter. Once melted, add the onion. Sauté until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Deglaze with ¼ cup of white wine, scraping up any browned bits.

Stir in the par-cooked rice, beans, broth, lemon juice, and Italian dressing. Stir to combine.

Nestle and Roast

Arrange the chicken thighs skin-side up on top of the rice mixture. Roast uncovered for 20-25 minutes, until the chicken hits 165°F and the rice has absorbed most of the liquid.

Remove from oven!

To Serve

Ladle the beans and rice mixture onto plates or bowls, and then serve the chicken thigh on top.

Serve with an arugula salad or steamed broccoli!