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Baked Maple Chicken with Wild Rice and Bartlett Pear Pilaf

Serves 6
Time 1 hr 5 min
Bartlett pears in season give this pilaf a fresh and tasty twist. Maple syrup, brushed onto chicken straight from the oven, brings the flavors of the crispy baked chicken and sweet pilaf together.
Special Diets:
Ingredients
  • 1 whole chicken (about 3 1/2 pounds) cut into 8 pieces
  • 4 teaspoons extra-virgin olive oil divided
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt divided
  • 1 tablespoon maple syrup
  • 1 small yellow onion chopped
  • 1 celery stalk thinly sliced
  • 2 cloves garlic finely chopped
  • 1 1/2 cup brown and wild rice mix
  • 3 cups low-sodium chicken broth
  • 2 Bartlett pears peeled, cored and chopped
  • 1 teaspoon chopped fresh thyme leaves
Method

Preheat the oven to 400°F. Place chicken in a roasting pan or on a rimmed baking sheet. Coat with 2 teaspoons of the olive oil, sprinkle with pepper and 1/4 teaspoon of the salt; bake until cooked through, about 45 minutes. Remove from oven and brush with maple syrup.

Meanwhile, in a medium saucepan, heat remaining 2 tsp olive oil over medium-high heat. Add onion, celery and garlic and cook until golden, 5 to 7 minutes. Stir in rice and broth; bring to a boil. Reduce heat to low, cover and simmer 35 minutes. Stir in pears, thyme and remaining salt and continue to cook until rice is tender and liquid is absorbed, about 10 minutes. Serve rice with chicken.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 whole chicken (about 3 1/2 pounds) cut into 8 pieces
  • 4 teaspoons extra-virgin olive oil divided
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt divided
  • 1 tablespoon maple syrup
  • 1 small yellow onion chopped
  • 1 celery stalk thinly sliced
  • 2 cloves garlic finely chopped
  • 1 1/2 cup brown and wild rice mix
  • 3 cups low-sodium chicken broth
  • 2 Bartlett pears peeled, cored and chopped
  • 1 teaspoon chopped fresh thyme leaves