Chicken, Millet, and Mushroom
Say goodbye to bland and boring chicken with this easy and rich skillet dish.
- 2 tablespoons canola or extra-virgin olive oil, divided
- 8 skinless bone-in chicken thighs (about 2 1/2 pounds total)
- 1 large yellow onion, chopped
- 1/2 pound cremini or button mushrooms, sliced
- 1 cup 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, stems removed
- Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper to taste, then arrange 4 thighs in the skillet. Cook, flipping once, until deep golden brown all over, about 10 minutes total. Transfer chicken to a large plate and repeat process with remaining 1 tablespoon oil and thighs.
- Add onion, mushrooms, and millet to empty skillet and cook, stirring often, for 5 minutes. Add garlic and cook for 1 minute. Stir in wine, broth, thyme, rosemary, and salt and pepper to taste. Nestle chicken into skillet, submerging in millet and vegetables. Bring mixture to a boil over high heat. Cover, reduce heat to medium-low, and cook until chicken is almost cooked through, about 25 minutes.
- Uncover skillet and gently stir in Swiss chard. Cover skillet and cook until millet and chard are tender and chicken is completely cooked through, about 10 minutes.
- Recipe provided by Whole Foods
Per serving: 470 kcal cal., 28 g fat (7 g sat. fat), 23 g carb., 3 g fiber, 28 g pro., 36 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet