Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two

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.