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Chicken With Wild Rice and Grapes

Chicken With Wild Rice and Grapes
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

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

Roasted Cherry Tomatoes
Preparing this dish in the summer? Make a savory compote and substitute cherry tomatoes for the grapes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.