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Lemon Braised Chicken Thigh Over Quinoa
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Lemon Braised Chicken Thigh Over Quinoa

Author: foodyschmoody

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.