2 tablespoons canola or extra-virgin olive oil, divided
8 (about 2 1/2 pounds) skinless bone-in chicken thighs
Salt and pepper to taste
1 large yellow onion, chopped
1/2 pound cremini or button mushrooms, sliced
1 cup uncooked millet
3 cloves garlic, finely chopped
1/2 cup white wine
2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 cups shredded Swiss chard (without stems)


Heat 1 tablespoon of the oil in a large, deep skillet over
medium-high heat. Season chicken with salt and pepper, then
arrange 4 of the thighs in the skillet. Cook, flipping once,
until deep golden brown all over, about 10 minutes total.
Transfer chicken to a large plate; repeat process with
remaining 1 tablespoon oil and remaining thighs.

Once all of the thighs are browned and transferred to the
plate, add onions, mushrooms and millet to the same skillet
and cook, stirring often, for 5 minutes. Add garlic and cook
1 minute more. Stir in wine, broth, thyme, rosemary, salt and
pepper. Nestle chicken into skillet, submerging it in the
millet and vegetables; bring to a boil. Cover, reduce heat to
medium-low and cook until chicken is almost cooked through,
about 25 minutes. Uncover skillet and gently stir in chard.
Cover skillet and cook until millet and chard are tender and
chicken is cooked through, about 10 minutes more.

Spoon chicken, millet and vegetables onto plates and serve.

Nutritional Info

Per Serving:
360 calories (130 from fat)
15g total fat
3g saturated fat
85mg cholesterol
450mg sodium
26g carbohydrates
3 g dietary fiber
2g sugar
27g protein

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This entry was posted in Chicken.