Simple, delicious and can be dressed up for a company meal or down for a casual weeknight meal.
ITALIAN PAN-FRIED CHICKEN
1 tablespoon softened butter
2 tablespoons avocado oil
6 LARGE bone-in chicken thighs
FRESH ground sea salt and black pepper
1/4 teaspoon smoked paprika
2 teaspoons FRESH minced rosemary
1/2 teaspoon FRESH minced oregano
1 teaspoon FRESH minced basil
3-4 LARGE garlic cloves, minced
1/4 cup QUALITY merlot
1/4 cup QUALITY chardonnay
1/4 cup QUALITY balsamic vinegar
1/2 cup red wine vinegar
1/4 cup chicken broth
1/4 cup heavy whipping cream
1 tablespoon COLD butter, diced
- In a large skillet, melt butter and avocado oil over medium-high heat.
- Season chicken generously with FRESH ground sea salt and black pepper.
- Brown chicken 4-5 minutes on each side.
- Add garlic and simmer 1 minute more.
- Add vinegars and wines.
- Reduce heat to medium; cook 10-12 minutes, covered until a thermometer reads 165°-170°.
- Bring to a SLOW boil, stirring to loosen browned bits from pan; cook 5-7 minutes or until reduced by half.
- Remove chicken to a serving plate and keep warm.
- Stir in cream, butter and herbs.
- Return to a SLOW boil, cooking 3-5 minutes more or until slightly thickened.
- Serve over chicken and potatoes.