Skillet Chicken

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FullSizeRenderMy mom was watching me prepare dinner the other day and she blurted out, “You spend too much time prepping for your meals! Why don’t you make simple things instead of chopping, chopping, chopping!” Ha! Ha! Coming from an Italian Nonna, these words stung a little – I thought I was cooking something special and tasty, and in order to get all those good flavors, I had to spend lots of time prepping. But then, I thought back to my mom’s cooking – it’s always delicious and healthy…and a lightbulb went off that I don’t need to always spend so much time – healthy, tasty meals can be achieved with the simplest ingredients in the simplest manner possible. So I asked her how she cooked her chicken legs and thighs on the stovetop. This is her recipe – so delicious and, I have to admit, REALLY easy! You just need a little time to cook this slowly, but other than that, there really isn’t much to it!  I’m not going to add amounts for the ingredients because everything will be to taste!

Ingredients:

Chicken pieces, such as drumsticks and thighs – skin removed but bone in

Desired spices – I use a combination of Italian seasonings, with pepper and a little salt

Butter

Olive oil

White wine

Directions:

Wash the chicken but don’t dry it.

In a skillet large enough to hold the chicken but not too large that the flavors can’t coat the chicken, place everything except the white wine in the pan.

Turn the heat to low and cover the pan. Let it cook slowly for about half an hour.

Look at it and see if the water has evaporated. If not and the chicken hasn’t developed any color yet, increase the heat just a tad. Cover and cook a few more minutes.

Check the chicken frequently and turn the pieces to evenly brown them. When all the water has evaporated and the chicken pieces have browned well, add a splash of white wine. Turn the chicken and evaporate down most of the wine.

 

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