Chicken With Wild Rice and Grapes
Serves 4| Hands-On Time: 20m | Total Time: 40m
- 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.