Braised Chicken Thighs With Leeks And Mushrooms Over Quinoi

1. 1

   Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey.

2. 2

   Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper.

3. 3

   Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.

4. 4

   Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.

5. 5

   Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes.

6. 6

   Add flour and cook, stirring constantly, for a minute or two.

7. 7

   Stir in the wine, chicken stock and cream and bring to a boil.

8. 8

   Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.

* Per serving · 4 servings · Values may vary.

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