Tuesday, June 4, 2013

One Pan Chicken

As I was tirelessly searching for my frozen Trader Joe's chicken enchiladas last week, I discovered that Mike and I have developed a serious problem.  We have become hoarders of frozen chicken.  I think this problem is a result of two things: my love of a good deal, and Mike's inability to shop in any quantity that is not considered bulk.  Needless to say, this week is chicken-palooza in our household and the first stop is this one pan chicken. I served mine over whole wheat spaghetti, but it would also be good over rice, or own its own if you bulked it up with some additional vegetables.

Ingredients (serves 2):
* 4 chicken thighs
* 1/4 c. olive oil
* 1 tbsp. butter
* 1 c. cherry tomatoes, halved
* 1 white onion, sliced
* 1/2 c. white wine
* 1 garlic clove, minced
* sprigs of thyme, rosemary, basil, or any herbs you have on hand
* juice of 1/2 lemon
* salt and pepper, to taste
* 1/2 lb. spaghetti, for serving

Using paper towels, pat chicken dry on all sides and season generously with salt and pepper.  Preheat a large skillet to medium high heat.  When the pan is hot, add olive oil and butter.  Add the chicken, skin side down, and let the skin brown (about 2-3 minutes).  When the skin is brown, remove from the pan and set aside. Reduce heat to medium low and add the onions to the pan.  Cook the onions for 5 minutes or so until lightly browned and cooked through.  Add garlic to the pan, then tomatoes, white wine, and herbs.  Reduce heat to low, return the chicken to the pan, and cover.  Cook covered 25 minutes, or until chicken is cooked through. Squeeze lemon juice over top, and serve with spaghetti or rice.  Enjoy!

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