1. Don't need to double to feed 5 people for 2 dinners. 2. Don't need to make roux separately. I browned chicken thighs in half the butter mentioned for roux, removed then added all of the vegetables to saute for 7 minutes. Added the garlic and seasonings for 30 seconds then slowly sprinkled the flour onto the vegetables until coated and slightly browned. Add broth and thoroughly scrap bottom of all browned bits. Add wild rice, chicken and any juice. Cook the rest as directed. Add milk or cream at end. Season to taste.
