Monday, June 30, 2014

Chicken Thighs and Veggies

I love a one pot dinner and this fits the bill. I used my large 15-inch cast iron skillet for this dish. The only other thing you need to do is throw together some rice or quinoa or you can do what I did and use a short cut:  Seeds of Change Rice and Quinoa--done in the microwave in 90 seconds-Kaboom!

pkf of six bone-in chicken thighs
salt and pepper
olive oil

pkg of whole green beans, trimmed
4 carrots, peeled and cut in match sticks
1 medium onion in wedges
3 medium tomatoes in wedges
2 garlic cloves, minced
1 T of fresh rosemary

apple cider vinegar
Dijon mustard

preheat oven 350

Rub thighs with olive oil then salt and pepper heavily. Brown the thighs in the skillet--five minutes skin side down then a few minutes after you flip them. Remove from skillet-spoon out accumulated fat. Throw in the green beans, carrots, garlic, onions, tomatoes, and rosemary and  cook for a few minutes. Place the thighs back into skillet on top. Make a mixture of the water, vinegar and mustard--1/2 cup water, 1/4 cup vinegar and a T of mustard-Pour this over the chicken thighs.

Bake (uncovered) for 1 hour.

Serve over rice or quinoa or whatever.

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