Millet may be hard to find at your typical grocery store. I could only find one brand at Harris Teeter. It's located near the couscous and rice (and it was $5 for a small package! granted, you only use a tiny portion). My Dad made fun of me, saying it's birdfood - but it actually is good, and nutritious! I'll try to come up with another millet recipe to use the rest of our stash sometime soon. . . You can substitute chicken thighs for the breasts if you prefer, you'll just have to cook them a bit longer (put them back in the dish along with the wine etc.) Chard is also a great new ingredient that I've enjoyed trying (although maybe not Michael's favorite). And always, I think mushrooms add the finishing touch to any dish. Enjoy!
- 1 1/2 tablespoons canola or olive oil
- 3 (about 1.5 - 2 pounds) chicken breasts, trimmed of fat
- Salt and pepper to taste
- 1 large yellow onion, chopped
- 1/2 pound (1 small package) cremini or button mushrooms, sliced
- 1 cup uncooked millet
- 2 cloves garlic, finely chopped
- 1/2 cup white wine
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 cups shredded Swiss chard (without stems - about 3 large chard pieces)
- Heat oil to a large, deep skillet over medium-high heat. Season chicken with salt and pepper, then sear chicken for about 2 minutes on each side. Transfer chicken to a large plate.
- Add onions, mushrooms and millet to the same skillet and cook, stirring often, for 5 minutes. Add garlic and cook 1 minute more. Stir in wine, broth, thyme, rosemary, salt and pepper; bring to a boil. Cover, reduce heat to medium-low and cook for 25 minutes.
- Uncover skillet and gently stir in chard and nestle chicken into the millet and vegetables. Cover skillet and cook until millet and chard are tender and chicken is cooked through, about 10 minutes more.