For the first time in a couple of weeks, I got home before The Wife and The Kid. There’s something about the quiet of any room, but the widespread silence in my home was refreshing after a day spent on the phone. Typically, I throw the television on in the kitchen while I cook, but tonight I soaked in the quiet while prepping my ingredients.
About 10 minutes in, the women arrived. The quiet ended and I flipped on AMC in time to catch the last 30 minutes of The Fugitive. I’ve seen that movie about 800 times and the only part that doesn’t stand up is when someone uses a cellular phone. They are all early 1990s style Motorola bricks. Otherwise, it holds up.
Anyhow, tonight’s dinner actually went together quite easily. From prep to table, it took about 40 minutes, which is more than you can ask for from a chicken dish with this many ingredients. As a side, I went with a boxed risotto from Trader Joe’s. Any sort of rice or grain (quinoa or farro) would go nicely here.
WHAT DIDN’T: My overhead exhaust fan. I think the screen covering the fan intake needs to be cleaned, because between the steam and smoke, it was pretty foggy underneath the “space saving” microwave.
WHAT DID THE WIFE SAY: She was rather complimentary, though seemed peeved when I got The Kid to discipline her for not eating the last spoonful of rice. It’s always funny when a toddler tells her mommy that she can’t get up from the table until she finishes dinner.
WILL IT MAKE ANOTHER APPEARANCE: This is definitely an “in a pinch” dish that I’ll keep around. It’s rather inexpensive. Chicken thighs are cheap, as are lemons and thyme. The wine was already in the fridge, as was the butter and chicken stock.
Lemon-thyme chicken thighs
Adapted from Annie’s Eats
- 1 lb. boneless skinless chicken thighs
- 3/4 cup pan-searing flour
- 1 1/2 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tsp. fresh thyme leaves, minced
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- Juice of 1 lemon
- 3 tbsp. butter
Dredge the chicken in the pan-searing flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 4-6 minutes per side (remember that thigh meat takes longer to cook than breast meat). Remove the chicken pieces to a plate, tent with foil, and set aside.
Add the garlic and thyme leaves to the pan and sauté until fragrant, about 1 minute. (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Remove the pan from the burner and add the wine, scraping the bottom of the pan to loosen any browned bits. Return the pan to the stovetop and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes. Add the lemon juice to the pan. Add the butter and whisk until completely melted. Season with salt and pepper to taste. Serve immediately, spooning the sauce over the chicken.