Stovetop Chicken Thighs & Fire Night

Fifteen days until Christmas, 70 degrees here at 2 in the afternoon and I've just been run inside by mosquitoes from the sunny patio. It's so nice to sit outside and watch the birds and read but as soon as it gets a bit warm the mosquitoes are out in force.  

What's been going on here is nothing.  No big changes and that's fine.  I like quiet. We had a great fire two nights ago;  it was 43 F/6 C when we headed out and the fire lasted almost two hours.  Probably in the 30's by the time we wobbled in.  Dreaming Tree Crush for me and Elijah Craig bourbon for Doug. A bit of chocolate, good conversation and a roaring fire make for a fun and tipsy evening.

Here's a snap of the fire and the house. See the moon?

I have a recipe I want to share it's so easy and delicious. We had some boneless skinless chicken thighs in the freezer and I needed something quick for dinner one evening.  Usually I like a fricassee  but I neded something quicker.  Plus we didn't have mushrooms. This recipe, simple as it is, was just the ticket.

I ought to have gotten a photo of it while it was cooking as it was very pretty and appetizing. The aroma of the chicken cooking is great and you are instantly hungry.

The accompaniments were green beans, roasted corn, brothy short grain rice and ciabatta bread.  We like this meal so much that we will try and not have it oo often so we don't get tired of it.

Have you ever done that?  We did with a spinach, egg and cream cheese dish a long time ago - had it so much we can't stand the thought of it now and it was so good!  Moderation......... 

Stovetop Chicken Thighs

1  1/2 pounds chicken highs, skinless and boneless

1 1/2 tablespoons olive oil

1/2 teaspoon each of onion powder, garlic powder and chili powder

salt and pepper to taste

minced garlic (I used 3 fat cloves)

1 tablespoon butter

1/2 cup white wine or broth

Heat olive oil in a large skillet over medium heat.  

Season the chicken with the onion, garlic and chili powders.  Add salt and pepper to your liking. NOTE: I used closer to a teaspoon each on the pwders. 

 Add the seasoned chicken to the hot oil in the pan; cook 5 minutes or until you can easily flip chicken over.

Continue to cook for 5 to 7 minutes or until no longer pink.  Add butter and minced garlic; cook about 1 minute until fragrant.  Add broth/wine, stir and scrape up crispy bits on bottom of pan.

Serve with rice or potatoes and veggies. You'll want to put some of that buttery juice over the rice.  Just sayin'

Sharing with Marg for Weekend Cooking