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.
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
1 lemon
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.
{ 11 comments… read them below or add one }
I love chicken thighs – this is going on my to make list!!
Chicken thighs are my favorite. These look really delicious! I would definitely make them.
This sounds and looks great! I don’t see anything wrong with your picture, it looks good to me!
Definitely sounds like something I’d like. I can’t believe I’ve never planted chives. Must plant some this year.
The sauce sounds tasty and I like that you used the thighs.
Thanks guys I am glad to see I am not the only one who loves thighs.
Kalyn – definitely plant chives, they come back year after year and they are useful in tons of stuff.
I just wanted to let you know I tried this yesterday and it was delicious. I used parsley and thyme (my chives aren’t quite hardy enough yet). I’ll definitely make this again.
I love this recipe, thank you for your entry Katerina
Margot
Looks like dinner for tomorrow night! Delicious!
hi Katerina,i’m frm Bombay-INDIA,eager to try this recipe,but wonderin abt d cookin time-first 2-3 mins,then 5, and then 5 more. so is a total of 13 mins enough to cook the chickn thighs so it’s tender inside? Also, we now get fresh herbs here,but r xpnsiv. we need to use just 1 tbsp or 2 at a time,so if d pack is not used up in 3-4days, they get spoilt even in d fridge n have 2 b thrown away. so can i use dried herbs instead? if yes, which out of dry thyme/rosemary/oregano/mixed herbs, can i use,for this recipe n how much xctly? Pls respond asap, thnx.
Hi Shobhini
The chicken thighs I used for this recipe are boneless chicken thighs which cook pretty fast. It is also 2-3 minutes per side, so at minimum they get 14-16 minutes cooking time. I also suggest you test the meat yourself as size does vary.
Try dried herbs and see how it goes? I would reduce the amount significantly down to maybe a teaspoon? That said, part of the reason this recipe is lovely is the fresh herbs.
Good Lucks!
Katerina