Name: Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: 5 or 6 boneless, skinless chicken thighs; 2 tsp minced fresh flat-leaf parsley; 1 carrot, peeled and thinly sliced; ½ cup/55 g chopped walnuts; 1 small yellow onion, diced; 1 tbsp olive oil; Salt and Freshly ground black pepper; 1 tsp dried thyme; 1 cup/240 ml beef broth; ½ cup/100 g wild and brown rice blend (see “It’s that easy”; I use Lundberg Wild Blend); 1 cup/185 g halved seedless red grapes; 1 celery stalk, thinly sliced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 15

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

There’s no end to the versatility of chicken thighs, especially the boned and skinned kind. In this recipe, I paired up champion aromatics celery, carrot, and onion with a popular rice blend containing wild, mahogany, Black Japonica, and brown rices. I really like the chewy, full-bodied rice and earthy walnuts with the refreshing pop of fresh grapes. Try this one on a busy, busy night—it practically makes itself.