One Pot Braised Chicken With Quinoa - cooking recipe

Ingredients

1 tablespoon butter
4 chicken thighs, skinless and boneless
1 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon dried marjoram
2 cups chicken stock
2 garlic cloves, minced
2 sprigs fresh thyme
8 ounces mushrooms, sliced
3/4 cup quinoa
1 cup green peas

Preparation

Melt butter in a large saute pot over medium-high heat.
In a small bowl, mix sea salt, black pepper, and marjoram. Rub the seasoning mix over chicken thighs. Place the chicken tights in the sauteing pot and brown on both sides, about 3 minutes per side.
Stir in garlic and let it saute for 30 seconds until it releases its flavor. Then pour in 1/2 cup chicken stock. Toss in fresh thyme and bring to boil. Lower the heat and cover. Let simmer for 20 minutes.
Move the meat to the sides of the pot to make room in the center for mushrooms. Stir in the mushrooms and scrape the bottom of the pan to lift brown bits. Let mushrooms saute for a few minutes until they release their juice and shrink in size.
Stir in quinoa and pour in the rest of the chicken stock. Bring to boil, then lower the heat and toss in the green peas. Cover and let simmer 15 minutes.
Turn the heat off keeping the lid on. Let rest for 10 minutes before fluffing with a fork.
Serve hot.