Chicken Dinner

By Michael Berch

And now... the presentation

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!

Michael Berch

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One thought on “Chicken Dinner

  1. That sounds nice! We had grilled chicken with rosemary last night, and a nice salad! (Mom has a gas grill outside that she uses during Summer and warmer days so as not to get the house too hot inside.) It is sooo good! We were going to have asparagus, too, but forgot to put it on. I don’t know the recipe, it’s not that complicated. I know it has rosemary. We have our own rosemary plant, so it’s fresh.

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