I have several fabulous girl friends who are willing to come over to my house and cook me dinner. It is one of the greatest things about the relationship, that you don’t feel bad asking for help and you know they will make themselves at home.
Even better is when the dinner made is so good you mentally bookmark the recipe and make it again. This recipe is simple and inexpensive. Even better I executed it start to finish including making a salad in less then 25 minutes. (Boyfriend is pleased to eat before midnight.) I even had time to have a glass of wine or two from that bottle I just had to open for the recipe.
Feel free to use any fresh herbs you have I am sure they would be lovely. In this case I used chives (because it grows successfully on my porch) and parsley as I had some in the fridge. I must same chives are really the heartiest of plants. In the last week our weather has gone from warm enough for sandals to a few centimeters of snow. And yet the chives flourish! This is my entry for this week’s Weekend Herb Blogging hosted by Margot at Coffee and Vanilla.
My pictures seem to be getting, if anything, worse. I have a simple digital camera and it seems to have developed a strange line down the middle of the lens which is driving me crazy. Probably from some food related event in the kitchen. It is a real shame because I have sort of stopped trying because I feel you know, why bother.
[print_this]Chicken Thighs with Herbs, White Wine and Lemon (serves 2)
1 tablespoon olive oil
1 tablespoon butter
4 boneless, skinless chicken thighs
salt and pepper
½ shallot, minced
1 cup white wine
1 tablespoon Italian parsley, minced
1 tablespoon fresh chives, snipped
Bring a large skillet with a lid up to medium heat. Sprinkle thighs with salt and pepper. Add olive oil and butter to skillet and swirl to distribute then add thighs. Brown on both sides, about 2-3 minutes a side.
Remove chicken and set aside. Add shallot to the skillet and stir for 10 seconds. Add white wine and reduce heat to medium low. Deglaze the pan with the wine by scraping all the brown bits off the bottom. Return chicken to the pan and cover. Cook for 5 minutes. Add herbs and cook for another 5 or until cooked through.
Remove from heat and juice half the lemon over top. Serve the rest of the lemon as wedges on the side.[/print_this]