When you think of chicken & broccoli, you probably assume Chinese food.  Right?  Well not today!  This is our own spin on the traditional “chicken & broccoli”.  Healthy, but not boring and steamed.


  • 1 pound chicken thighs
  • 2 large broccoli crowns
  • 1 onion, chopped
  • 1/2 cup white cooking wine
  • 1/4 cup chicken broth
  • Approx. 3 TBSP Olive oil
  • Kosher salt
  • Fresh ground black pepper
  • Crushed red pepper
  • Chipotle


First, season the broccoli with the olive oil, salt, black pepper and crushed red pepper.  Roast the broccoli crowns on 375 degrees until they begin to get a bit crispy and browned.  Remove from the oven and set aside.

Season both sides of the chicken thighs with salt and pepper.  On high heat, sear the top of the thigh in a drop of olive oil in the pan – just enough to get a nice brown color to the outside.  Season the underside of the thighs with a liberal amount of chipotle. Flip the chicken thighs over, and reduce to medium-low heat.  Add in the chopped onion and add the white wine and chicken stock.  Once the onions get translucent and the chicken is cooked through, add in the broccoli and mix thoroughly until the chipotle sauce gets mix into the broccoli.



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