Ingredients
1½lbschicken thighs,boneless skinless
1tsponion powder
1tspgarlic powder
½tspdried thyme,optional
½tsprosemary,optional
½tspsalt
¼tspcracked black pepper
pinchcayenne pepper,or to taste
1tbspolive oil,for cooking
2tbspbutter
4clovesgarlic,(or 1 tbsp minced garlic)
¼cupdry white wine,optional
½cupchicken broth,or chicken stock
Preparation
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt and pepper/s. Coat the chicken evenly with the combined seasoning.
Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes.
Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant.
Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon.
Stir chicken around; let liquid simmer for about 2 minutes until reduced to half.
When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed.
Serve immediately with fresh, chopped parsley or herbs of choice, if desired.
