I don’t always know what to make for dinner. Some days it feels like my creative juices have dried up or perhaps my resources when it is the week for we go shopping. Sometimes though I look at the very basic beautiful ingredients and the dish seems to create itself. This dish wrote itself. It is hard not to be totally joyful when the sun is shining, the sky is impossibly blue, and it is warm out. What do I want to eat on those days? Usually light brilliantly colored foods.
I’m surprised I haven’t shared a dish like this before since I feel I make it on a semi regular basis. I double checked my archives though and nope, I haven’t shared this! This dish screams spring to me, since it is still cool enough to turn on the stove and not melt.
I used prosecco here but you can totally use a white wine. Whatever you have on hand is my motto. I also used boneless chicken thighs but bone-in could work too. I like this dish so much I may even have it for lunch and dinner. Which is something I never do!
- ½ TBS coconut oil
- 8 boneless chicken thighs
- salt and pepper
- 1 shallot, diced
- 2 garlic cloves, minced
- ⅓ cup chicken stock
- ⅓ cup procsecco
- handful of tomatoes and olives (pitted)
- 2 sprigs lemon thyme
- Melt the coconut oil in the skillet and sprinkle salt and pepper on thighs. Brown the chicken thighs on each side.
- Transfer thighs to a plate.
- Sauté shallot and garlic for 2 minutes, stirring to not burn.
- Add the stock, prosecco, tomatoes, olives, and thyme.
- Tuck the chicken in the skillet around the veggies.
- Cover and cook on low until cooked through, about 20 minutes.
- Serve with rice, salad, or other veg.