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.
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.
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