1 ½ pounds skinless boneless chicken thighs
¾ teaspoon salt, divided
¼ teaspoon pepper
2 tablespoons olive oil, divided
2 large leeks, chopped (white and light green parts only)
1 ½ cups millet
3 cloves garlic, ﬁnely chopped
¾ cup white wine
3 cups low-sodium chicken broth
1 cup red grapes, halved
4 ounces goat cheese, crumbled
zest of 1 lemon
- Season chicken with ¼ teaspoon of the salt and pepper. Heat a Dutch oven or large pot over medium heat. Warm 1 tablespoon of the oil, then arrange half of the chicken thighs in a single layer. Cook, ﬂipping once, until golden brown all over, about 10 minutes total.
- Transfer the chicken to a large plate, then coat the Dutch oven with 1 more tablespoon oil and repeat with the remaining chicken thighs.
- Once all of the thighs are browned and transferred to the plate, add the leeks and millet to the same skillet and cook, stirring often, until the leeks begin to soften, about 5 minutes.
- Add garlic and cook 1 minute more.
- Stir in the wine, broth, and remaining ½ teaspoon salt.
- Nestle chicken into skillet, submerging it in the millet and bring to a boil.
- Once boiling, stir in the grapes, reduce heat to medium-low, and cook about 25 minutes, until millet is ﬂuﬀy with all (or nearly all) liquid has been absorbed, and a meat thermometer reads 165°F when inserted in the thickest part of the chicken thigh.
- Turn oﬀ the heat and stir in the goat cheese and lemon zest while still warm. Taste and adjust seasoning.
An Oldways recipe, courtesy of Kelly Toups (inspired by a recipe from Food & Wine)
Total Fat: 16g
Saturated Fat: 5g
Total Sugar: 6g (Added Sugar: 0g)