A Splash of Pinot Noir

The magnificent four: chicken thighs fried in butter, garlic, fresh thyme and steamed with a splash of Pinot Noir. 

Garlic, Thyme, and Wine Infused Chicken
serves 4
1 package of chicken thighs
3 TBS butter
3-4 cloves of garlic
6 fresh and tender sprigs of thyme
salt and pepper
splash of pinot noir

Heat a cast iron pan on medium, add 3 TBS butter, tip pan to spread the butter evenly.  Add crushed garlic and thyme sprigs.  Stir for up to a minute, being careful not to burn the garlic.  Add chicken thighs, fry for a couple of minutes, making sure to flip the thighs.  Salt and pepper to your taste.  Add a splash of Pinot Noir, flip thighs again and cover with a lid, turning the heat down slightly.  The thighs cook pretty quickly so keep an eye on them.  I think they took about 10 minutes to cook once I put the Pinot Noir in the pan.  Turn the thighs periodically as they cook. 

I made this dinner because I knew it would be delicious and quick.  I had just finished working at 7 PM, the kids were still up and hungry.  Dinner was ready within the half hour.  I served it with the always kid friendly noodles and my favorite sit fried broccoli in olive oil.  The chicken and broccoli would also be great with rice or polenta.  Have you ever used Braggs Liquid Aminos?  It is basically a soy sauce.  Add a bit of it to your noodles, chicken and broccoli.