Autumn Harvest Chicken with Spiced Apple-Cranberry Chutney and Sage-Infused Wild Rice

Begin by marinating the chicken thighs in a mixture of 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper for at least 30 minutes.

While the chicken marinates, prepare the spiced apple-cranberry chutney by dicing 2 medium apples and combining them in a saucepan with 1 cup fresh cranberries, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

Cook the chutney over medium heat, stirring occasionally, until the apples are tender and the cranberries burst, about 15 minutes.

In a separate pot, bring 2 cups of chicken broth to a boil and add 1 cup wild rice and 1 tablespoon chopped fresh sage.

Reduce the heat to low, cover, and simmer the wild rice for about 45 minutes, or until the rice is tender and the liquid is absorbed.

Preheat your oven to 400°F (200°C).

Heat a large oven-safe skillet over medium-high heat and add the marinated chicken thighs, cooking for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and roast the chicken for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

Once the chicken is cooked, let it rest for 5 minutes before slicing.

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Serve the sliced chicken over a bed of sage-infused wild rice, topped with the spiced apple-cranberry chutney for a delightful autumn meal.