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Ingredients

• 1 cup walnut halves
• 2 tablespoons butter
• 1 1/4 cups long-grain white rice
• 2 1/2 cups chicken stock
• 1 honeycrisp, gala or golden delicious applepeeled, seeded and chopped
• 3/4 cup packed flat-leaf parsley leaves
• 1/4 cup packed fresh dill
• Salt and coarsely ground black pepper
• One 6-ounce brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
• 1 tablespoon extra-virgin olive oil (EVOO)
• 8 bone-in, skin-on chicken thighs
• 1/4 cup apple cider vinegar
• 1/2 cup dark maple syrup

Description

Rachael Ray Magazine