Chef notes
This dish is one of my favorite weeknight meals to make because it's quick, delicious and packed with flavor. Using boneless, skinless chicken thighs instead of breasts is also a great way to ensure this dish is moist, tender and succulent. Thighs tend to be a bit more forgiving than breasts, which really helps when you may be doing some serious weeknight multitasking. I also love the depth of flavor that chicken thighs provide. In addition, as thighs are generally smaller than chicken breasts, a deliciously crispy quick sear on both sides can be achieved easily without the need to butterfly or pound flat with a meat tenderizer.
Traditionally used in a number of Middle Eastern dishes, tarragon is also the main flavoring component of béarnaise sauce and is frequently also paired with lobster. The use of tarragon in this recipe really brings a warm earthiness to the chicken that pairs well with the brown butter quinoa. Unless you happen to have some lying around, prior to getting started, you'll need to whip up a batch of brown butter, which involves slowly cooking at low heat until the milk solids become fragrant and begin to brown. Although this dish only calls for a couple tablespoons, I like to whip up a couple sticks of brown butter at a time so I always have some on hand. Slightly toasting the quinoa in brown butter at the beginning of this recipe really adds a great nutty flavor that fills your mouth with each bite.
Technique tip: Prior to making this dish, make sure to remove your chicken from the refrigerator 10 to 15 minutes ahead of time to help it come up to temp. Just before seasoning the thighs, pat them dry with a paper towel to help achieve a beautiful sear when cooking.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 cup quinoa, rinsed
- 4 tablespoons brown butter
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/4 teaspoon freshly squeezed lemon juice
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped fresh thyme
- 1/4 cup chopped fresh tarragon
- 1 lemon, zested
- 8 boneless, skinless chicken thighs (about 2½ pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Preparation
For the quinoa:
1.Preheat the oven to 250 F.
2.Heat a skillet over medium heat. Once warm, add the olive oil and butter. Once the butter has melted, add the mushrooms and stir to coat. Cook 7 to 8 minutes until softened, stirring occasionally. Reduce the heat to low and add the garlic. Stir to combine. Cook for 1 minute then remove from the heat and set aside.
3.Place the quinoa in a medium-sized pot over medium-high heat. Add the brown butter and stir to coat. Cook for 3 to 4 minutes, stirring occasionally. Increase the heat to high and the white wine. Cook for 3 to 4 minutes or until the wine is absorbed. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes. Remove the quinoa from the heat and let sit, covered, for 10 more minutes. Remove the lid and fluff with a fork. Fold in the mushrooms. Add the lemon juice, salt and parsley and replace the cover.
For the chicken:
1.Add the thyme, tarragon and lemon zest to a medium-sized bowl and stir to combine.
2.Place the thighs on a cutting board and season with salt and pepper. Sprinkle with the herb mixture on both sides and massage to coat (There may be some herbs left over.)
3.Heat the oil over medium-high heat in a large skillet. When the oil is hot, place 4 to 5 of the thighs into the pan, making sure not to overcrowd. Cook for 5 minutes, then turn the chicken over and cook an additional 5 minutes, until golden brown.
4.Place the chicken in the oven to stay warm and repeat with the remaining chicken.
5.Remove from the pan and serve on large platter with the quinoa.
