Chicken With Wild Rice and Grapes

Ingredients

• 1  cup  wild rice blend
• 2  teaspoons  olive oil
• 8  chicken thighs (about 3 pounds)
• kosher salt and black pepper
• 2  cups  red seedless grapes
• 1  tablespoon  fresh thyme leaves
• 1  pound  green beans, trimmed
• 2  tablespoons  unsalted butter

Directions

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
3. Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
4. Meanwhile, fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the green beans in the basket, cover, and steam until tender, 5 to 7 minutes; toss with the butter. Serve with the chicken, rice, and grapes.