Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

I tried this recipe last fall when having friends over for dinner. It was a huge hit, and I have been waiting for fall weather to make it again. This weekend I broke out this recipe (and my boots!). I made some tweaks this time, and it was even better than I remembered.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

Yields: 4 servings

1 cup walnut halves

2 tablespoons butter

1 1/4 cups long-grain white rice

2 1.2 cups chicken stock

1 honeycrisp, gala, or golden delicious apple

3/4 cup packed Italian parsley leaves

1/4 cup packed fresh dill

Salt and coarsely ground black pepper

One 3-ounce brick sharp white cheddar cheese, cut into small cubes

1 tablespoon extra virgin olive oil

8 bone-in, skin-on chicken thighs

1/4 cup apple cider vinegar

1/2 cup dark maple syrup

Preheat oven to 325 degrees. Spread the walnuts on a baking sheet and roast until well toasted, 10 to 12 minutes.

Rice (total cooking time: 22 minutes):

In a large saucepan, melt butter over medium head. Add rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the head, cover, and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

Using a food processor, pulse 1/4 cup of chicken stock, parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir this mixture into the rice during the last minute of cooking. Turn off the head and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Stir in the cheese.

Chicken (total cooking time: approx. 20 minutes):

In a large skillet, heat the EVOO over medium-high heat. Pat the chicken dry and season liberally with s&p. Add to the skillet and cook, turning once, until browned (about 12 minutes). Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup, and black pepper to taste. Cook until thickened (about 1 minute). Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve with the rice.

Adapted from Rachael Ray