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

1/2 teaspoon granulated sugar

1 1/2 cups chicken broth

1/2 cup dry white wine or water

1 cup uncooked white rice

1/4 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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