Chicken with Bok Choy

Many people in the world live on less than a dollar a day. We are fortunate in the United States to generally be surrounded by plentiful food, relatively low unemployment and relatively high wages. But this doesn’t mean that most people aren’t squeezed from time to time. Food is expensive, along with everything else. I believe that it is important to have a set of inexpensive and easy dishes to be able to make in those times when making ends meet means that cheap ends of meat.

One of my favorite inexpensive foods are chicken thighs. In this country, I think they have the most flavor, but are the cheapest because it is not a commonly held belief. Most people prefer the big, fat breast.

This is a one pan dish that is easy, quick and inexpensive. The dinner trifecta!

Serves 2


  • 4-6 Chicken Thighs, bone in
  • 1 Onion, chopped
  • 8 oz Mushrooms, chopped
  • Chicken Broth
  • 4 Baby Bok Choy
  • Lemon
  • Fresh Thyme
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • Salt and Pepper


  • Chef’s Knife
  • Large Sauté Pan
  1. Wash and pat dry the chicken.
  2. Squeeze the lemon over the chicken and salt and pepper.
  3. Peal the leaves of the thyme and sprinkle over the chicken.
  4. Heat olive oil and butter in the pan over medium heat.
  5. Brown the chicken, skin side down.
  6. Turn over and add onions and mushrooms.
  7. Sauté for a few minutes until the onions are translucent.
  8. Add enough chicken broth to cover the chicken half way.
  9. Cover and simmer for about 10 minutes.
  10. Add Bok choy and simmer for another 10 minutes.
  11. Remove the lid and turn up heat to reduce liquid by half.

Serve over rice.


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