This is my favorite chicken dish right now and one I’ve been perfecting for a while. It can be warm and wintery but it’s not so stew-like that it won’t work for a summer night alongside a green salad. I really enjoy the way this meal tastes with quinoa, especially because it’s a little hard to tell where the whole grain mustard stops and the quinoa begins, but you can serve it atop rice or cous cous or another favorite grain, or skip the grain altogether. I think the best part about this is that it is basically as easy to make for four people as it is to make for eight. So an instant dinner party is next to effortless!
4 large chicken thighs (preferable organic and free range)
2 Tbs. olive oil
2 Tbs. unsalted butter
1 medium yellow onion, thinly sliced
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
sea salt and pepper
1 tsp. balsamic vinegar
1 tsp. sugar
3/4 cup white wine (whatever you have on hand works. even red will work in a pinch)
2 Tbs. water
3 heaping Tbs. whole grain dijon mustard
2 Tbs. whole milk yogurt
2 cups cooked quinoa
In a large stock pot over medium high heat, meal 1 Tbs. butter and 1 Tbs. olive oil. Brown the thigh for 3-4 minutes on each side until they begin to turn golden. Salt and pepper generously on each side. For my measurement inclined friends, I would say about half a teaspoon of each, distributed between the four thighs. Remove the thighs with tongs and set aside on a plate.
Add the remaining 1 Tbs. butter and 1 Tbs. oil to the pot and let melt. Add the onions and stir well. Add the thyme, oregano and red pepper flakes along with salt and pepper to taste. Let the onions cook down over medium high heat for 2 minutes. Then add the balsamic and sugar and stir. Let cook another 5-7 minutes, stirring every minute, until onions become translucent and start to caramelize. Pour in the wine and stir well to cook off anything that might be sticking to the bottom of the pot.
Add the chicken thighs back in to the pot with the onion mixture. Add the water. Bring to a simmer then turn down to low, cover and let cook 30-35 minutes until thigh meat is dark and well cooked. Remove the lid, turn up to medium, and simmer slightly for an additional 2-3 minutes. Turn down to low and stir in the mustard and yogurt.
Turn off the heat. Serve over quinoa, making sure to get plenty of the saucy onions!