1 Hour 30 Minutes8 People
This recipes yields enough food for an average of 8 portions.
Cook the wild rice according to package instructions. Drain. Melt 2 tablespoons butter in a heavy saucepan over medium heat. Add onion, shallots, celery and carrots and sauté five minutes, until the vegetables are soft and the onions are translucent. Remove the vegetables from the pan and reserve. Melt remaining 4 tablespoons butter. Whisk in the flour and cook for two minutes, stirring constantly to avoid browning. Stir in chicken stock and half & half, and simmer for 20 minutes, stirring occasionally. Add cooked chicken, and simmer for an additional 10 minutes. Add hot sauce, salt and pepper to taste.