By Michael Berch
I might not be Michael Pollan, but I don’t mind telling the “natural history” of a good meal. Last night at about 7 p.m. Pacific Time I was talking on the phone with Maggie, who had already finished dinner in Nebraska, a one-skillet chicken dish she’d cooked up and that she urged me to try. By then it was 7:15, and I didn’t have the main ingredients, but as some readers may know, I wasn’t going to let that stop me.
Off to Raley’s, then back in about 15 minutes, with chicken breasts, an onion, and a small jar of thyme. And so to the kitchen:
2 chicken breasts or other boneless chicken parts 1 medium onion 2 cloves garlic (or equivalent garlic paste or powder) 1 cup chicken broth 1/2 cup white wine 1 tsp. thyme 2 Tbsp. butter
In a medium skillet, melt butter at medium high heat. Add onions, garlic, and chicken and brown the mixture, turning the chicken to avoid burning. Cook for about 5 minutes. Add thyme, chicken broth, and wine, and return to a boil. Add the rice (I used Texmati Royal Blend), lower heat, cover, and simmer for about 20 minutes until the liquid is mostly absorbed. Garnish with additional thyme and serve with a green vegetable.
Quick, easy, and crazy delicious. Pair with sauvignon blanc, pinot grigio, or viognier. Hats off to Maggie for a great last-minute suggestion!