INGREDIENTS:

• ¼ cup walnut halves
• 1 Tbsp olive oil
• 4 (6 oz.) skinless, boneless chicken thighs
• 1 cup uncooked wild rice
• 1 cup finely chopped onion
• ½ cup finely chopped carrot
• ¼ cup chopped celery
• 1 tablespoon chopped fresh thyme
• 1½ cups chicken stock, reduced sodium
• 1 cup water
• ¼ cup raisins
• 8 oz. Brussels sprouts, trimmed and halved

INSTRUCTIONS:

1. Heat a large skillet (at least 12 inches) over medium-high heat. Add walnuts and cook until toasted, stirring occasionally (approx. 5 min.). Remove walnuts from pan and let cool. Coarsely chop and set aside.
2. Season chicken with salt and pepper on both sides. Return skillet to heat and add oil to pan. Swirl to coat pan with the oil. Add chicken and cook 4 min. until browned, turn and cook an additional 3 min. Set chicken aside on a plate (chicken will not be thoroughly cooked).
3. Add rice, onion, carrot, celery and thyme to pan. Stir ingredients and cook 3 minutes. Add chicken stock and 1 cup water and scrape the sides of pan to loosen any browned bits. Reduce heat to simmer , cover pan and cook for 45 min.
4. Return chicken to pan (nestling into rice mixture). Add Brussels sprouts and raisins and return to heat. Cover and simmer until chicken is fully cooked all liquid is absorbed (approx. 10-12 min.) Serve chicken on a bed of rice and sprinkle with chopped walnuts.