Chicken With Wild Rice and Grapes

Chicken With Wild Rice and Grapes
Christopher Baker
Get the recipe for Chicken With Wild Rice and Grapes.
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
cup
wild rice blend
2
teaspoons
olive oil
8
small bone-in, skin on chicken thighs (about 2 1/2 pounds total)• kosher salt and black pepper
kosher salt and black pepper
2
cups
red seedless grapes
1
tablespoon
fresh thyme leaves
1
pound
green beans, trimmed
2
tablespoons
unsalted butter

Directions

  1. Heat oven to 425° F. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat.
  3. Season the chicken with ½ teaspoon each salt and pepper. Cook the chicken, in 2 batches, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet; reserve the skillet.
  4. Roast the chicken, skin-side up, until cooked through, 12 to 15 minutes.
  5. Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
  6. Meanwhile, fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the green beans in the basket, cover, and steam until tender, 5 to 7 minutes; drain and return to the pot. Toss with the butter. Serve with the chicken, rice, and grapes.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 798
  • Fat 37 g
  • Sat Fat 12 g
  • Cholesterol 183 mg
  • Sodium 1,161 mg
  • Protein 54 g
  • Carbohydrate 64 g
  • Sugar 15 g
  • Fiber 6 g
  • Iron 6 mg
  • Calcium 105 mg
What does this mean? See Nutrition 101.