Chicken, Rice, and Grape Pilaf from Monday-to-Friday Cookbook by Michele Urvater
This savory-sweet pilaf is like a stew in that it is good to make on a night when you can assemble and start the cooking of dinner early on, and then get some work done while dinner cooks. This is ...
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Oven
- Stove
Ingredients
- Salt
- freshly ground black pepper
- 1½ cups chicken broth or water
- 1 pound seedless grapes, preferably red
- ½ cup fresh parsley leaves
- 1 medium-size onion
- 1 cup long-grain white rice
- ½ teaspoon sugar
- ½ cup dry white wine
- 8 chicken thighs
- 1 clove garlic
- ½ teaspoon ground cinnamon
- 2 tablespoons vegetable oil
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