Temperatures have been dipping into the teens this week and it's got me craving warm, hearty dinners. Nothing can warm me from the inside out better than a big bowl of steaming, hot soup or a plate of chicken and vegetables. For all of my equally chilly friends out there - this recipe is for you. Braised chicken thighs with a side of wild rice pilaf. Roasted brussel sprouts and carrots and the crunch of toasted walnuts flavor this side dish perfectly. Chicken with Wild Rice Pilaf 1/4 cup walnuts 1 Tablespoon olive oil 6 skinless, boneless chicken thighs 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup uncooked wild rice 1 cup chopped onion 1/2 cup sliced carrot 1/4 cup celery, thinly sliced 1 teaspoon fresh thyme 1 1/2 cups chicken stock 1 cup water 8 ounces brussel sprouts, trimmed and halved 1 Tablespoon cider vinegar Add oil to pan. Sprinkle chicken with salt and pepper and add to pan. Cook until browned on both sides. Transfer chicken to a platter. Heat walnuts in a skillet for 5 minutes until lightly toasted. Remove from pan. Add rice, onion, carrot, celery and thyme to pan. Cook 3 minutes to coat rice. Add water, stock and bring to boil. Reduce heat to low, cover and simmer 40 minutes. ![]() Return chicken to pan top with brussel sprouts. Cover and cook another 15 minutes. Transfer chicken to a platter and stir vinegar and walnuts into rice. Serve hot. Thank you for letting me complain about the 17 degree temperature when I woke up this morning. The fact is that there are a lot of you reading this right now who would LOVE to have 17 degree days. It's all in your perspective I guess. Ciao!
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