The Scoop
Wild Chicken Bake combines earthy squash and cranberries for a cozy, urban-friendly dish.
When moving into my tiny Brooklyn apartment, I wanted a dish that captured the blend of city bustle and homey comfort. I remember standing in the cramped kitchen, unpacking the essentials: olive oil, spices, and the wild rice blend my mom swore by for anything beyond toast. There was a chill that day, perfect for cranking the oven to a cozy 350 degrees. With the limited counter space, I had to juggle as I diced a stubborn butternut squash, its vibrant orange hue a welcome splash of color against the snowy streets outside.
It was my first night having friends over, determined to show them that city life hadn’t turned me into a takeout-only person. Those chicken thighs sizzled just right in the pan, making my studio smell heavenly. The scent of fresh thyme reminded me of Sunday afternoons at home, and tossing the cranberries in last minute was my nod to a little sweetness amidst the savory. Tidbit for the newbies to cooking: let the chicken sit on a paper towel to maintain tenderness without the extra oil.
Once the rice, cheese, and everything else came together in a bubbling casserole, my friends had barely finished their first bites before declaring it my signature dish. That evening was more than dining; it was a rite of passage in independence, with parmesan melting perfectly into our new tradition of cozy gatherings. Let it rest a few minutes for clean servings and clock-worthy conversation.
Ingredients
- 4 tablespoons olive oil, divided
- 1 1/4 pounds chicken thighs, boneless and skinless, cut into bite-size pieces
- 1 medium yellow onion, diced
- 1 small butternut squash, peeled and cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped, plus more, to taste, for garnish
- 3/4 cup dried cranberries
- 3 cups wild rice blend, cooked
- 1/2 cup parmesan cheese, freshly grated, divided
Directions
- Preheat the oven to 350 degrees F.
- Lightly coat a 9x13-inch baking dish with cooking spray.
- In a large, deep skillet over medium heat, heat 2 tablespoons of the olive oil.
- Add the chicken thighs to the oil and sauté until they reach an internal temperature of 165 degrees F, about 6 minutes.
- Transfer the chicken to a paper-towel-lined plate to drain.
- Carefully wipe the skillet clean with a paper towel.
- Heat the remaining oil in the same skillet over medium heat.
- Add the onion, the squash, the salt, and the pepper to the oil and sauté until the onions begin to soften, about 2 minutes.
- Cover the skillet and cook the squash mixture, stirring occasionally, until the squash is tender but still retains some crunch, about 6-8 minutes.
- Stir 1 tablespoon of the thyme, the dried cranberries, the cooked chicken, the cooked rice, and 1/4 cup of the parmesan into the squash mixture.
- Transfer the chicken mixture into the prepared baking dish.
- Bake the casserole for 20 minutes.
- Sprinkle the casserole with the remaining cheese and bake until it melts, about 5 minutes.
- Sprinkle the casserole with the extra thyme and serve.
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