Braised Chicken Thighs With Wild Rice Pilaf

• 1/4 cup walnut halves
• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken thighs
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup uncooked wild rice (such as RiceSelect)
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/4 cup chopped celery
• 1 tablespoon chopped fresh thyme
• 1 1/2 cups unsalted chicken stock (such as Swanson)
• 1 cup water
• 1/4 cup golden raisins
• 8 ounces Brussels sprouts, trimmed and halved
• 1 tablespoon cider vinegar

1. Heat a large skillet over medium-high heat. Add walnuts; cook 5 minutes or until toasted, stirring occasionally. Remove walnuts from pan; coarsely chop.
2. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes or until browned. Turn and cook 3 minutes. Place chicken on a plate (chicken will not be cooked through). Add rice, onion, carrot, celery, and thyme to pan; cook 3 minutes, stirring to coat rice. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, and 1 cup water, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 45 minutes. Return chicken thighs to pan, nestling them into rice mixture. Top with raisins and Brussels sprouts. Return to a simmer; cover and cook 12 minutes or until liquid is absorbed and chicken is done. Place chicken on a platter. Stir walnuts and vinegar into rice mixture. Serve rice mixture with chicken.

walnut halves, olive oil, skinless, kosher salt, freshly ground black pepper, wild rice, onion, carrot, celery, thyme, chicken, water, golden raisins, brussels, cider vinegar

Taken from www.myrecipes.com/recipe/braised-chicken-thighs-wild-rice-pilaf (may not work)