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Chicken Rice and Grape Pilaf
8 chicken thighs (about 3 pounds) 1 medium-size onion 1 clove garlic l Tablespoon vegetable oil
1/2 teaspoon ground cinnamon
2/2 teaspoon granulated sugar 1 1/2 cups chicken broth
3/2 cup dry white wine or water 1 cup uncooked white rice
4/4 teaspoon pepper 8 ounces seedless grapes
Heat oven to 375 degrees F. Remove skin and visible fat from chicken thighs. Thinly slice onion and
mince garlic. Heat oil in a 3- to 4-quart Dutch oven. Add onion and cook over medium-low heat,
stirring often, 3 to 4 minutes until almost translucent. (If onion starts to stick to pot, add 1 or
2 Tablespoons water and continue to cook.) Add cinnamon, sugar and garlic. Cook a few seconds until
fragrant. Stir in broth, wine, rice and pepper. Add chicken and bring to a simmer. Stir, cover and
bake 30 to 35 minutes until almost all liquid is absorbed. Meanwhile remove grapes from stems
(you'll have about 1 1/3 cups) and mince parsley. Add grapes to pot. Cover and bake 6 to 8 minutes
longer until liquid is absorbed and chicken is opaque near bone. Before serving, stir in parsley.
Makes 6 servings. Per serving: 327 cal, 29 g pro, 35 g car, 8 g fat, 107 mg chol, 364 mg sod
Second-Time Around: You can turn leftovers into a hearty soup. Just remove any grapes. Cut or pull
chicken from bone in bite-size pieces. Reheat with leftover rice, in chicken broth and/or canned
stewed tomatoes.
Source: Woman's Day
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8 chicken thighs (about 3 pounds) 1 medium-size onion 1 clove garlic l Tablespoon vegetable oil
1/2 teaspoon ground cinnamon
2/2 teaspoon granulated sugar 1 1/2 cups chicken broth
3/2 cup dry white wine or water 1 cup uncooked white rice
4/4 teaspoon pepper 8 ounces seedless grapes
Heat oven to 375 degrees F. Remove skin and visible fat from chicken thighs. Thinly slice onion and
mince garlic. Heat oil in a 3- to 4-quart Dutch oven. Add onion and cook over medium-low heat,
stirring often, 3 to 4 minutes until almost translucent. (If onion starts to stick to pot, add 1 or
2 Tablespoons water and continue to cook.) Add cinnamon, sugar and garlic. Cook a few seconds until
fragrant. Stir in broth, wine, rice and pepper. Add chicken and bring to a simmer. Stir, cover and
bake 30 to 35 minutes until almost all liquid is absorbed. Meanwhile remove grapes from stems
(you'll have about 1 1/3 cups) and mince parsley. Add grapes to pot. Cover and bake 6 to 8 minutes
longer until liquid is absorbed and chicken is opaque near bone. Before serving, stir in parsley.
Makes 6 servings. Per serving: 327 cal, 29 g pro, 35 g car, 8 g fat, 107 mg chol, 364 mg sod
Second-Time Around: You can turn leftovers into a hearty soup. Just remove any grapes. Cut or pull
chicken from bone in bite-size pieces. Reheat with leftover rice, in chicken broth and/or canned
stewed tomatoes.
Source: Woman's Day
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/