Chicken Thighs

braised with a nummy brothy sauce


  1. 4 Chicken Thigh - bone in skin on
  2. tbl Shallots
  3. tbl fresh thyme
  4. 15 capers
  5. 1 clove garlic
  6. 2 lemons juiced
  7. tbl grain mustard
  8. 1/2 a container cherry tomatoes
  9. 1 1/2 cups of chicken stock
  10. 1/2 cup frozen spinach
  11. 1 cup cooked red grain quinoa or other grain distributed to 4 bowls


  1. put dutch oven on high heat - let it come up to warm
  2. Add oil - let heat up
  3. Salt & Peper both sides of chicken Brown Chicken - Skinside down first 5 min each side
  4. remove & set aside chicken on a plate (you'll add it back later)
  5. pour off excess fat, leave enough oil to lightly coat the bottom of the pot
  6. add shollots - cook til translucent be careful not to burn
  7. add tyme and garlic stir for a minute
  8. add capers and mustard stir to combine then add
  9. pour in lemon juice to pick up all the sucs (brown bits from chicken) cook off for a minute or two
  10. add tomatoes let them plump up
  11. add stock & bring to boil
  12. return chicken and reduce to simmer let cook for 15-20 min until chicken reads 165
  13. In the last few minutes add the frozen spinach
  14. Add some chili peper flakes if you want to add some heat
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