Chicken With Wild Rice and Grapes

Photo by Christopher Baker
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 798 calories
    • 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


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


  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.