This is the kind of meal I love to cook.
It does require 3 pans/pots but in different stages, so there is ample time to clean as you go. I also love it because it makes use of pantry staples such as quinoa in addition to my weekly farmer’s market finds of bok choy, quinoa, and carrots. Third reason? It uses chicken thighs, which may be a bit fattier than breasts but are so much more affordable and pack in a ton of flavor.
The final, and perhaps most important, reason is that it really only takes 20 minutes of hands-on time and then finishes in the oven, leaving ample time to do dishes, set the table, or do a little Facebook stalking.
Well, maybe I spoke a little too soon with that final reason. The final final reason has to be that I get to deglaze the chicken pan with white wine. Meaning, the rest of the bottle has to be put to good use right? And Kroger has had one of my favorite chardonnays from Edna Valley in SLO on sale for $11, so I’ll pretty much take any excuse to purchase a bottle or two.
I’m not sure if I should admit this or not, but I totally moaned with satisfaction with my first bite of this dish (awkward much?). Served in shallow soup bowls with the perfect amount of broth, loaded with veggies and quinoa, with chicken thighs for extra flavor. The squeeze of lemon at the end brightens the dish just the right amount. This is one dish worth turning on the oven for even in the heat of the summer!
Chicken Thighs with Bok Choy & Quinoa
4 boneless, skinless chicken thighs
32 ounces low sodium chicken broth
1 cup quinoa
1 cup water
3 cloves garlic, chopped
2 spring onions, chopped
2 carrots, chopped
1 whole zucchini, chopped
1 large (or 2-3 small) bunch/es, bok choy
2 bay leaves
1/2 lemon, zest and juice
1 cup white wine
Combine quinoa, water, and 1 cup of the chicken broth in a pot.
Bring to a boil then cover with the lid and reduce to a simmer, cooking until the liquid dissolves, about 20 minutes.
Meanwhile, heat olive oil in both a large frying pan and cast iron pot over medium heat and pre-heat the oven to 200 degrees.
Salt and pepper each side of the chicken and then place in the frying pan. Cook for about 5 minutes on one side, until browned, and then flip to the other side.
Add the garlic, onions, and carrots in the cast iron pot and bring to a simmer.
Continue cooking, stirring often, until the onions are fragrant and softened.
Time: 40 minutes