Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

Preheat the oven to 325 degrees (F).

Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10-12 minutes.

In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to boil, and lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes longer.

While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1-2 minutes before fluffing with a fork. Transfer to a serving dish and stir in cheese.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Pat the chicken dry and season alot with salt and pepper. Add to the pan and cook turning once, until browned 10-20 minutes. Transfer the chicken to a platter. Drain off all but 1 Tablespoon of the fat and add the vinegar to the skillet. Cook, scraping all the the drippings then add the remaining 1/4 cup of chicken stock, the maple syrup, and black pepper to taste. Cook until thickened about 1 minute longer. Add the chicken and walnuts and spoon the sauce over them. Loosely cover the pan with foil and simmer for 5 minutes. Serve with the rice. Delicious!!

** You can use Honeycrisp, or Golden Delicious, or any apple you prefer.