Lemon Braised Chicken Thigh Over Quinoa

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As I told you just two days ago, boneless chicken thighs are my absolute favorite cut of chicken to eat. Yeah, yeah, I know, it's dark meat so it's not as healthy as the breast, but guess what? It tastes WAY better and isn't that really what we care about? Well, for me, that's the best part. I'm serving it with quinoa and that's healthy, so they cross each other out as far as I am concerned.

As I was browsing around for some inspiration the other day, I came across a few Lemon Herb Braised Chicken Thigh recipes but none of which used the ingredients I had on hand. I decided, I don't need to follow a recipe, I mean, I am a food blogger, duh. I did what I do best, which is, I threw it all together and hoped for the best. And since you're reading about it, it's a safe bet, to guess that it worked out, brilliantly.

For optimal eating (is that a real thing), you should plate it exactly how I have it plated. A big scoop of quinoa on the bottom, top with a piece or two of chicken. Add a lemon slice and spoon some veggies over the chicken and then drizzle some sauce over the entire thing. Perfect! Here's what went down at my house the other night: My plate is all plated up perfectly. Everything else is out, assembly line style, for them to plate. Blank stares are coming my way, followed by a "What do we do". Instead of doing what I wanted to do, which was to just sit down eat and watch them frantically figure out how to put food on a plate, I somehow turned into a line chef, plating everyone individually. Sometimes, I have to wonder, do they act clueless just so I will do it all for them? What do you guys think?

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Lemon Braised Chicken Thigh Over Quinoa

foodyschmoody

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Ingredients

  

• 6 boneless skinless chicken thighs
• ½ C flour seasoned w/ salt & pepper
• 2 T olive oil
• 2 carrots peeled and chopped
• 2 cloves garlic minced
• 1 onion diced
• ½ teaspoon dried thyme
• ½ C white wine
• 1 C vegetable stock or broth
• 1 lemon cut into slices 6 slices
• ¼ C parsley freshly chopped
• Salt & pepper
• 1 C quinoa
• 2 C vegetable stock broth

Instructions

 

• Place seasoned flour in a shallow plate
• Dredge chicken in flour.
• Bring 2 C stock to a boil. Add quinoa, cover and reduce heat to a simmer and cook 20 minutes.
• While quinoa is cooking, prepare chicken:
• Heat oil in large skillet over medium/high heat. Add chicken pieces, being careful not to overcrowd, cook 2-3 minutes until browned, flip and brown the other side (do this step in batches if necessary to avoid overcrowding). Remove chicken from pan and set aside.
• Return pan to burner. Add onion, carrot, garlic and thyme. Cook, stirring often, about 5 minutes.
• Add wine, being sure to stir, scraping up the bits from the bottom of the pan. Cook until wine is reduced by half.
• Pour vegetable stock into pan and add the lemons. Place chicken back into pan, cover and simmer until chicken is cooked through (about 15-20 minutes).
• Place a mound of quinoa on the center of each serving plate. Remove chicken from pan and place 1-2 pieces atop each mound of quinoa.
• Remove vegetables from pan with a slotted spoon and place over chicken (topping each one with 1 slice lemon as well)
• Replace the broth back on burner, stir in parsley and season with salt and pepper if needed. Boil 1-2 minutes. Spoon sauce over chicken/quinoa and serve.

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