Chicken With Wild Rice and Grapes
Serves 4|
Hands-On Time:
20m
|
Total Time:
40m
Ingredients
- 1 cup wild rice blend
- 2 teaspoons olive oil
- 8 chicken thighs (about 3 pounds)
- 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
- Heat oven to 425° F. Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
- 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.
- 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; toss with the butter. Serve with the chicken, rice, and grapes.
Nutritional Information
- Per Serving
- Calories 798
- Fat 37g
- Sat Fat 12g
- Cholesterol 183mg
- Sodium 1,161mg
- Protein 54g
- Carbohydrate 64g
- Sugar 15g
- Fiber 6g
- Iron 6mg
- Calcium 105mg
What does this mean? See Nutrition 101.
Quick Tip
Preparing this dish in the summer? Make a savory compote and substitute cherry tomatoes for the grapes.
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
