Braised Chicken Thighs with Apples and Wild Rice

Erick Harcey, one of Minneapolis’ most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.

Nutrition Information

141 Calories

36g Carbohydrates

5g Protein

782mg Potassium

5g Fiber

7g Sugar

Ingredients

6 tablespoons extra-virgin olive oil, divided
4 ounces vermicelli, broken into 1 / 2 -inch pieces
4 shallots, minced
8 garlic cloves, thinly sliced, divided
9 cups low-sodium chicken broth, divided
2 cups wild rice (12 ounces)
1 tablespoon chicken bouillon powder
5 tablespoons unsalted butter, divided
6 tablespoons minced chives, divided
3 tablespoons chopped parsley
2 tablespoons chopped thyme, divided
Kosher salt
Pepper
3 pounds bone-in, skin-on chicken thighs
3 Granny Smith apples, 2 apples cored and diced, 1 apple halved, cored, and thinly sliced
2 shallots, thinly sliced
2 tablespoons all-purpose flour
1 cup apple cider vinegar
1/4 cup heavy cream
2 cups lightly packed baby arugula
2 cups lightly packed watercress
1 tablespoon fresh lemon juice