Chicken with Wild Rice Chestnut Pilaf

This is a super simple dinner main and side dish for a small holiday gathering. Add in some roasted broccolini and you're set.

Let's get started.

Honey Chicken 

1 Chicken

1 Tbsp. Kosher Salt

2 Tsp. Freshly Ground Black Pepper

2 Tbsp. Olive Oil

Sauce

1/3 Cup Honey

1 Tbsp. Olive Oil

1/2 Cup Apple Cider Vinegar

1 Tbsp. Butter

1 Tsp. Dried Mint

1/2 Cup Raisins

Allow the chicken to rest on the counter for 30 minutes prior to baking. Pat dry with paper towels all over. Rub the chicken with olive oil and season with salt and pepper. Make sure to season inside the cavity as well.

Pre-heat your oven to 400 degrees Fahrenheit.

Place the chicken on a baking sheet or in a cast iron pan and bake for 45-55 minutes or until the thickest part of the chicken registers 165 degrees Fahrenheit.

Meanwhile in a small sauce pan add in all of the ingredients for the sauce. Cook for 7-8 minutes or until the raisins are plump. Remove from the heat and set aside. 

Remove the chicken from the oven, allow to rest for 5 minutes. Carve and pour sauce over the chicken.

Serve and enjoy.

Wild Rice Chestnut Pilaf 

1/2 Cup Wild Rice

1 Cup Basmati Rice

5 Celery Stalks, diced

1 Onion, diced

4-6 Cloves of Garlic, minced

1 Tbsp. Fresh Thyme, minced

1/2 Cup Salted Pistachios, roughly chopped

1 Cup Chestnuts, roasted, peeled, and roughly chopped

1/2 Cup Dried Cranberries

2 Tbsp. Parsley, minced

Kosher Salt

Freshly Ground Black Pepper

1 Stick Butter

Wash wild rice under cold water, drain, and put in a small pot. Add in 1 cup of water, 1/4 tsp. chicken bouillon allow to simmer until water is evaporated. Then turn off the heat and allow to steam for 20 minutes.

In a separate small pot, add in the basmati rice, 1 3/4 Cups water, 1/4 tsp. chicken bouillon allow to simmer until the water is evaporated. Then turn off the heat and allow to steam for 20 minutes.

While the both rice's are steaming. 

In a large skillet, add in the butter, onion, celery, and sauté for 10 minutes. Then add in the garlic, thyme, cranberries, seasoning with a pinch of salt and pepper; and cook for 5 minutes.

Pour both rice's into the skillet and stir until well combined. Toss in the pistachios, chestnuts, parsley. Taste and adjust seasoning if needed.

Serve and enjoy.

Note: you can substitute the chestnuts and pistachios for hazelnuts and it's still amazing.