Harvest Chicken Wild Rice Skillet

Ingredients: 2 tbsp olive oil 4 boneless, skinless chicken thighs (or breasts) Salt & pepper, to taste 1 medium onion, diced 2 cloves garlic, minced 1 cup wild rice (or a wild rice blend), rinsed 2 ½ cups chicken broth 1 medium sweet potato, peeled and diced 1 apple, diced (Honeycrisp or Fuji works well) 1 cup Brussels sprouts, halved 1 tsp dried thyme ½ tsp dried sage ½ tsp cinnamon (optional, for warmth) ½ cup dried cranberries ¼ cup chopped pecans or walnuts (optional, for crunch) Instructions:   Season chicken with salt and pepper. Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden (doesn’t need to be cooked through). Remove and set aside. In the same skillet, add remaining oil, onion, and garlic. Sauté until fragrant. Stir in wild rice, broth, sweet potato, apple, Brussels sprouts, thyme, sage, and cinnamon. Bring to a boil. Nestle chicken back into the skillet. Cover, reduce heat to low, and simmer 35–40 minutes, until rice is tender and chicken is cooked through. Stir in dried cranberries and nuts just before serving.