Dijon-Glazed Poulet with Chardonnay Reduction, Herb-Toasted Almond Quinoa, and Shallot-Sautéed Haricots Verts

Begin by preparing the vegetables and herbs: Peel and finely mince 3 shallots and 4 garlic cloves. Wash 12 oz haricots verts and trim the stem ends. Finely chop 2 tbsp parsley and 1 tbsp chives. Remove leaves from 1 tsp fresh thyme stems.

Place 1 cup tri-color quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for 30 seconds to remove the bitter saponin coating. Drain well.

In a medium saucepan, combine the rinsed quinoa and 2 cups chicken stock. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15-18 minutes until the liquid is absorbed and the quinoa grains are tender with visible spiral tails. Remove from heat and let stand covered for 5 minutes.

While the quinoa cooks, place 0.25 cup slivered almonds in a small dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until golden brown and fragrant. Remove from heat and set aside.

Pat 4 bone-in, skin-on chicken thighs very dry with paper towels—this is essential for achieving crispy skin. Season both sides generously with salt and black pepper.

Heat 1 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Once the oil is shimmering and nearly smoking, place the chicken thighs skin-side down. Sear undisturbed for 6-8 minutes until the skin is deep golden brown and releases easily from the pan. Flip and cook the other side for 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest.

In the same skillet used for the chicken, drain all but 1 tbsp of the rendered fat. Add 2 minced shallots and cook for 2 minutes over medium heat, scraping the bottom of the pan vigorously with a wooden spoon to loosen the brown bits (the fond). Add half of the minced garlic and 1 tsp fresh thyme; cook for 30 seconds until fragrant.

Pour 0.5 cup Chardonnay into the skillet to deglaze, scraping up any remaining fond. Increase heat to medium-high and simmer until the wine has reduced by half, about 3-4 minutes. The sauce should coat the back of a spoon lightly.

Whisk in 2 tbsp Dijon mustard and 1 tbsp honey until fully incorporated. Simmer for 1-2 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and whisk in 1 tbsp unsalted butter and juice from 0.5 lemon to balance the acidity and add richness. Taste and adjust seasoning with salt and pepper.

In a separate large skillet, melt the remaining 2 tbsp unsalted butter over medium heat until foaming. Add the remaining minced shallot and garlic, sautéing for 1 minute until softened and aromatic. Add 12 oz haricots verts and 2 tbsp water. Cover and steam for 3 minutes, then uncover and sauté for 2 more minutes until tender-crisp with slight browning. Season with salt and pepper.

Once the quinoa is finished resting, fluff it gently with a fork to separate the grains. Stir in the toasted slivered almonds, 2 tbsp chopped parsley, and 1 tbsp chopped chives, mixing until evenly distributed.

To serve, place a generous portion of the herb-toasted almond quinoa on each plate alongside the haricots verts. Position a chicken thigh over the quinoa and spoon the Chardonnay-Dijon reduction generously over the chicken, allowing some sauce to pool around the quinoa to enhance its flavor.