My Version of Red’s Bean and Cheese Burrito
A homemade take on Red’s burritos: Rancho Gordo pinto beans, melty Costco Mexican blend cheese, red onion, and Hatch green chile cream, rolled tight and crisped golden. Air fryer and freezer-friendly.
The Case for the Thigh: Garlicky Chicken with Chickpeas & Polenta
Why settle for bland? This one-pan chicken thigh dinner layers roasted garlic, chickpeas, shiitake mushrooms, and a splash of red wine — all simmered down into something you’ll want to spoon over creamy polenta and eat straight outta the pan.
Garlicky Chicken Thighs with Chickpeas, Shiitake & Spinach
Simmered in Red Wine & Broth with Roasted Garlic — Served Over Polenta
There’s something extra satisfying about pulling together a handful of leftover cooked chickpeas and turning them into a dinner that eats like it came out of a cozy little bistro. This skillet dish does exactly that.
We start with boneless, skinless chicken thighs — because we like flavor around here — seasoned with crushed fennel seed and chili flakes. Sear those bad boys, then build layers of umami with shiitake mushrooms, creamy chickpeas, roasted garlic, and a splash of red wine. Wilt in some spinach at the end, swirl in a knob of butter, and serve it all over creamy polenta or mashed potatoes.
🕰️ Time-saving tip: Start your polenta at the same time you begin cooking the chicken — they’ll finish right around the same time, making this a surprisingly efficient multi-tasker for a weeknight dinner.
It’s comforting. It’s flavorful. It’s one pan and it slaps.
🍗 Real Talk: Why the Thigh Wins
“Like Alton Brown said: Why use a boneless skinless chicken breast when I can get way more flavor with a boneless skinless chicken thigh?”
Let’s be honest: chicken breasts are the khakis of protein. Safe. Boring. Dry if you blink too long.
But thighs? Thighs are your well-worn jeans — flavorful, forgiving, and always ready to show up.
- More fat = more flavor
- Better browning = more Maillard magic
- Stays juicy even if you overcook it a little
- Easier to reheat (leftovers won’t punish you)
So yeah — Alton knew. There’s a reason you never see restaurant chefs reaching for skinless chicken breast when they’re making something with soul.
🧄 Ingredients
For the skillet:
- 4 boneless, skinless chicken thighs
- Kosher salt, cracked black pepper
- 1 tsp crushed fennel seed
- 1/2 tsp crushed red chili flakes
- 2–3 tbsp olive oil, divided
- 1 heaping cup shiitake mushrooms, sliced (stems removed)
- 1 cup cooked chickpeas
- 6–8 cloves roasted garlic, mashed into a paste
- 1/4 cup dry red wine
- 1/2 cup light chicken broth
- 1–2 tbsp balsamic vinegar
- 2 big handfuls baby spinach
- 2 tbsp butter (for finishing)
- Fresh tarragon, chopped (for garnish)
To serve:
- Creamy polenta or mashed potatoes
- Pecorino Romano or Parm (optional)
- Pickled onions or chili flakes (optional garnish)
🔥 Directions
1. Season & Sear the Chicken
Pat chicken dry. Season both sides with salt, pepper, fennel seed, and chili flakes.
Heat 1–2 tbsp olive oil in a wide skillet over medium-high.
Sear chicken thighs until golden brown (4–5 min on the first side, 2–3 on the second). Remove and set aside — they'll finish in the sauce.
2. Sauté Mushrooms & Chickpeas
Add shiitakes in a single layer and don’t salt them yet. Add more oil if the pan looks dry — mushrooms soak it all up.
Let them sear undisturbed for 2–3 minutes, then stir and continue cooking until browned.
Now add a pinch of salt.
Toss in chickpeas and cook 3–4 minutes until they take on color.
3. Deglaze & Build the Sauce
Pour in red wine, scraping up all the good bits. Let it reduce by half.
Stir in roasted garlic paste. Add broth and balsamic vinegar and bring to a gentle simmer.
4. Braise the Chicken
Nestle chicken back in. Simmer gently, partially covered, for 8–10 minutes, flipping once, until cooked through.
5. Finish the Sauce
Remove chicken briefly. Add spinach and stir until wilted.
Swirl in the butter to make it glossy. Return chicken to warm through.
6. Serve
Spoon the chickpea-mushroom mixture and sauce over creamy polenta.
Top with sliced chicken and garnish with fresh tarragon, grated cheese, or pickled onions if you’re feeling it.
🧠 Notes from the Kitchen
- Roasted garlic tip: Wrap cloves in foil with EVOO and roast in your air fryer at 400°F for ~40 minutes. Recipe here
- Polenta shortcut: Use instant polenta with milk and water for a creamy base in 5 minutes.
- Flavor echo: The fresh tarragon ties back to the fennel seed in the chicken seasoning — a little trick that makes the whole dish feel composed.
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Made with Bullet