Chicken Marsala, Prosciutto and Wild Rice Casserole

For the Wild Rice

1 pound wild rice 1 cup diced yellow onion (about 1 medium onion) 1/3 cup (3 ounces) unsalted butter ½ teaspoon salt 3 cups chicken stock 1 cup water 1 tablespoon minced (not grated), lemon zest ½ cup minced parsley

For the Chicken

14 boneless, skinless chicken thighs, trimmed of fat 1 cup flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/3 cup olive oil (or more as needed) 8 ounces fresh porcini mushrooms, sliced ¼-inch thick 2 large portobello mushroom caps, sliced ¼-inch thick and then across once 8 ounces thinly sliced prosciutto, roughly chopped 1 cup sweet Marsala wine (or Madiera) 3 cups chicken stock 1/3 cup lemon juice 1 cup chopped flat leaf parsley

1. Prepare the rice: Rinse the wild rice in cold water. Bring 5½ cups water to a boil. Add the rice and simmer for 5 minutes only. Remove from the heat and leave to soak in the same water (covered) for 1 hour. After soaking, drain the rice and set aside.

2. While the rice is soaking, shortly before the end of the hour, melt the butter in a 5-quart saucepan with lid and sauté the onions with the salt until soft but not brown.

3. Add the soaked rice, stir to coat, and then add the chicken stock and 1 cup water. Bring to a simmer and cook half covered for about 40 minutes or until there is only ½ cup liquid remaining. Add the lemon zest and parsley and stir. Set aside.

4. For the chicken: Position a rack in the lower third of the oven and preheat to 325°F.

5. In a medium bowl, mix together the flour, salt and pepper.

6. In a large pan, heat the oil to medium-hot. While it is heating, dip the thighs in the flour and then, in batches, sauté 4 minutes on each side, until golden. Set aside.

7. In the same pan and the same oil, sauté porcini and portobello mushrooms with an extra pinch of salt over high heat until slightly caramelized, about 8 to 10 minutes.

8. Add the prosciutto and stir to separate the prosciutto slices. Add the marsala, stock and lemon juice. Stir together well and then tuck in all the chicken.

9. Either braise in the oven at 350°F or cover the pan and set over low heat on the stovetop. Cook, turning the thighs every 15 minutes, for 45 minutes. Transfer to a casserole dish or 9x13-inch pan, fold in the prepared wild rice, and dust with parsley before serving.

10. If reheating from room temperature once you arrive at your get-together, it should take about 20 minutes (covered) if in a 9x13-inch pan at 350°F (time will vary in deeper casserole pan) or if transferred to a nonstick pot over medium heat on the stove. Alternately, you could microwave the wild rice on its own and then add to chicken when hot.

Cook’s Notes:

• To serve the rice on its own as a side, leave more like 1/3 cup of liquid in the rice. It can also pair well with fish, lamb or beef.

• You may have rice remaining after folding it in with chicken. Reserve the balance and serve as a separate side dish.

HOSTING A POTLUCK DINNER?

If you are the host of the potluck dinner and make one of these main dishes, with a small element of control you can organize a wonderful meal and prevent everyone from bringing the same types of side dishes and desserts. Create a menu listing the number of carbohydrates, sides and salads your group will need and leave the choice to them. Then when friends email back, filling in one of the spots, you will fill in the blanks and send out the email again to everyone, so they can see what’s left to make. Or, do a Google Doc. Eventually, all the spaces will be filled and everyone feels up to making what they have agreed to bring. Have people bring their food in the dish they want to serve it in, or you might be scrambling for platters at the last minute.