Name: Chicken Thighs with Orange-Thyme Pan Sauce, Crisp Green Beans & Quinoa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 177 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 ½ small pkgs fresh thyme; 3 cloves garlic; 0.68 kg green beans; 3 oranges; 1 ½ cups quinoa; 6 shallots; black pepper; butter, unsalted; extra virgin olive oil; salt

Chicken Thighs with Orange-Thyme Pan Sauce, Crisp Green Beans & QuinoaChicken Thighs with Orange-Thyme Pan Sauce, Crisp Green Beans & Quinoa — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

177 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 ½ small pkgs fresh thyme

3 cloves garlic

0.68 kg green beans

3 oranges

1 ½ cups quinoa

6 shallots

black pepper

butter, unsalted

extra virgin olive oil

salt

Instructions

In a medium saucepan, combine quinoa and water; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Pat the chicken dry with paper towels and place on a plate; season with salt and pepper on both sides.

Preheat a large skillet over medium-high heat; add oil and swirl to coat the bottom.

Working in batches if necessary, add the chicken to the skillet; pan-fry until cooked through and golden brown, 5-6 minutes per side.

Meanwhile, peel and thinly slice the shallots into rings.

Wash, trim, and discard the ends of the green beans.

Wash, dry, and zest half the oranges into a medium bowl; juice all three oranges into the same bowl.

When the chicken is done, transfer it to a plate, cover loosely with foil, and set aside.

Return skillet to stove; reduce heat to medium and add the shallot. Cook, stirring occasionally, until tender, 3-4 minutes.

Peel and mince garlic; add to the skillet with the shallots.

Add the broth, any accumulated drippings, orange zest and juice, salt, and pepper to the skillet; scrape up any brown bits from the bottom of the pan.

Add beans to the skillet and bring to a simmer; continue to cook until sauce is reduced slightly and beans are tender-crisp, 3-4 minutes.

Wash the thyme and slide the leaves off the stems; discard the stems.

Remove the skillet from the heat and stir in the butter and thyme.

To serve, divide quinoa, chicken, beans, and pan sauce between plates. Enjoy!

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