1 vidalia onion
2 tbsp olive oil
salt to taste
1 packet mushrooms (I like a variety: chanterelle, shitake, bellas, etc)
1 cup chopped carrots
3-4 cups chicken stock
1 cup Vermouth
4 chicken thighs
1 chicken breast
1 package wild rice
Chop onions and shallots. Throw into large pot with olive oil and a pinch of salt. Cook on medium until onions are translucent.
Add mushrooms. Cook on medium for a couple of minutes or until mushrooms are cooked through. Add chopped carrots, chicken stock, vermouth, wild rice, and chicken.
Cover and simmer over low heat for approximately two hours, or until chicken begins to fall off bone and wild rice is cooked. Add salt and oregano to taste.
Suggestion: Serve with hot sauce.