Roasted Chicken With Wild Rice Stuffing

• 1 cup wild rice, cooked as per instructions
• 2 tablespoons butter, plus extra for coating chicken
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 tablespoons marjoram leaves, plus extra for coating chicken
• 2 tablespoons fresh sage, torn in pieces, plus extra for coating chicken
• 2 cups dry red wine
• 2 cups rye bread cubes, dried
• 1 cup portabella mushroom, diced
• salt and pepper
• 1 egg
• 1 tablespoon caraway seed
• 1 cup chicken broth

1. Melt butter in a skillet over medium heat.
2. Add onion, garlic, carrot and herbs.
3. Saute for 5 minutes, then add the wine.
4. Simmer for about 10 minutes to reduce the wine to a tight paste.
5. Add the wild rice, rye bread and mushrooms.
6. Stir and season with salt and pepper.
7. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
8. Mix thoroughly until evenly moistened.
9. Stuff chicken, and bake as desired until done.
10. Any extra stuffing place in baking dish, and cook in preheated oven at 350u0b0F for 20 minutes.

wild rice, butter, onion, garlic, carrots, marjoram, fresh sage, red wine, bread, portabella mushroom, salt, egg, caraway seed, chicken broth

Taken from www.food.com/recipe/roasted-chicken-with-wild-rice-stuffing-271015 (may not work)