Juicy, crispy chicken thighs with a mushroom gravy and charred broccoli make a deliciously satisfying family-friendly weeknight meal.
- 4 cups broccoli florets
- 2+2 tablespoons extra virgin olive oil
- 5-6 sprigs fresh rosemary
- 4-5 cloves garlic, peeled
- 2 pounds chicken thighs, bone-in and skin on
- 1 cup + 2 tablespoons rice flour
- 8 ounces button mushrooms, sliced
- 2 tablespoons apple cider vinegar
- 2 cups chicken stock, low sodium
- kosher salt
- black pepper
- 1 cup basmati or jasmine rice
- 1 cup chicken stock
- 1 cup water
- Set a large cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil and let warm. While the oil heats up, prep your broccoli into medium florets.
- Once the oil is hot, add the broccoli florets. Season with salt and pepper, toss or stir to coat the broccoli with the oil and seasoning, but then let it hang out in the pan untouched for a few minutes until it gets a nice sear. Then stir or toss to sear remaining sides. If your pan is adequately hot when you add the broccoli, this should take about 5 minutes.
- While the broccoli sears, pat the chicken thighs dry and season on both sides with salt and pepper. Pour 1 cup of rice flour into a wide, shallow dish and dredge each thigh in the flour, being sure to coat both sides throughly and evenly.
- Preheat the oven to 400 degrees.
- Transfer the seared broccoli to a sheet pan lined with parchment paper and set aside. Set the cast iron back over high heat and add 2 more tablespoons of olive oil along with the cloves of garlic and sprigs of rosemary. As the oil gets hot, the garlic will soften and brown and the rosemary will begin to release it’s oils and fragrance. Cook for about 2-3 minutes, then remove to the sheet pan of broccoli.
- Place your chicken thighs skin-side down in the hot pan. You want to hear that rapid sizzling as you add the meat to the pan. Arrange the thighs so they are in a single layer, each one having full access to lay flat on the hot surface of the pan. Just like with the broccoli, leave them untouched for 4-6 minutes to get a nice, golden sear on the first side, then flip and brown the second side for another 2-3 minutes. Transfer the seared chicken to the sheet pan with the broccoli.
- Place the chicken and broccoli in the preheated oven and cook until an instant-read thermometer registers 165 degrees. Or, you can pierce a piece of chicken with a knife and check that the juices run clear. This should take about 20-25 minutes.
- If you are making rice for a side dish, now is a great time to get that started. Measure the rice and liquid into a pot and set over high heat. Bring to a boil, then cover with a lid and lower heat to a simmer. Cook until the liquid is absorbed and grain is tender, about 15 minutes.
- You can also make the pan sauce now. Start by setting the cast iron back over medium heat. If the pan seems dry, add a little more olive oil. Toss in the sliced mushrooms and season with salt and pepper. Sautee until all the liquid has cooked out and mushrooms are beginning to brown, stirring often.
- Sprinkle the mushrooms with 2 tablespoons of rice flour and toast for about 1-2 minutes, stirring continuously. Then, deglaze the pan with apple cider vinegar. Cook out the liquid, then pour in chicken stock. Stir to dissolve the rice flour and bring the liquid to a boil, which will start to thicken the sauce. Once sauce is thickened to your liking, check seasoning. Add salt and pepper to taste, then turn off the heat. Let the sauce stay warm in the pan until ready to serve the chicken. If it gets too thick, thin out with more stock or water.
- After the chicken and broccoli are out of the oven, transfer a chicken thigh to each dinner plate along with a scoop of rice, broccoli and a spoonful of mushroom gravy. Serve warm and enjoy!