Chicken and wild rice bake with truffled brie crust recipe | Sainsbury`s Magazine

Ingredients

• 30g dried porcini mushrooms
• 1 tbsp olive oil
• 1 onion, finely sliced
• 645g skinless boneless chicken thighs, cut into chunky pieces
• 300g chestnut mushrooms, sliced
• 2 garlic cloves, finely sliced
• 2 tsp fresh thyme leaves
• 260g spinach
• 300ml crème fraîche
• 100g soft cheese
• 700g cooked basmati and wild rice (use about 300g dried rice)
• 220g brie, thinly sliced
• 1-2 tbsp truffle oil