Chicken Thighs

Chicken thighs. They don't dry out like breast. They are about 1/3 the cost of breast, and they are packed with flavor. I buy boneless, skinless, free-range chicken thighs and use them in A LOT of dishes. My husband has almost put his foot down in protest of my overuse of them, but I keep trying to be creative. After M. was born, I missed cooking more than anything else lost to newborn world. In my effort to get back in the kitchen I had to be quick about cooking diner. I started making my "one skillet meals" using either a cast iron skillet (completely indispensable) or our Caphalon "Everyday" pan. I am still a big fan of one skillet meals 4 1/2 years later. Today for lunch I made a favorite standby that I have prepared at least 100 times! I added pasta to this dish I had in the fridge leftover from a couple of days ago. I always make double the pasta needed for a meal because it is so easy to heat up or put in M. school lunch. I try to keep rosemary and thyme in my fridge all the time along with cooking wine and chicken stock so I can cook this beauty up in a jiffy. Even if my thighs are frozen (like today) I still peel them out of the package and just cook them a little longer.

2-3 servings
1 pkg (about 1 lb) boneless skinless thighs
Olive Oil
Chicken Stock
4 carrots coarsely chopped
1 onion coarsely chopped
spoonful chopped rosemary
spoonful thyme
chicken stock (up to a cup)
white wine (up to a cup)
Of course you could substitute other veggies like red peppers, leeks, brussel sprouts, asparagus etc. and it would be perfect.

I saute the chicken thighs and vegetables in a good drizzle of olive oil. After about 10 minutes I add herbs and saute another 5 minutes. Lid can be on or off, you just add more liquids if it dries out. Then I add about 1/3 cup white wine, 1/3 cup chicken stock and let it cook down. You can add as much wine and broth as you want if you want the vegetables more caramelized. I cook everything about 25 minutes in the pan sometimes covered, sometimes not depending on the amounts of liquid in pan. Then I cut the chicken thighs in the pan while it is cooking and add pasta. Cook to heat up pasta and serve. Top with grated cheese if you like. I usually cook this dish on a medium high heat. Just keep your eye on it, stir it every couple of minute and add stock or wine if it starts to burn or get too dry. Once you add liquid just let it reduce. The higher the heat, the faster it will reduce. If you get any good flavor combinations I should know about, let me know. I am always game to mix things up. I heat this dish up in the morning if I have it leftover in the fridge and put it in a thermos for M. at school.
Ok, now I have to go be a mom and make brownies with M.