Sauteed Chicken with Garlic and Rosemary

 Wow, it has been a long time since I updated this little blog. The pandemic has not done much for my cooking -- if anything I've gotten tired of doing it all the time, of being stuck at home by requirement rather than choice, of spending hours and hours in my kitchen for lack of anyplace else to do my work. For a while, it was difficult to do real menu planning, since it was hard to guess what the store would have. I made a lot of "throw together" meals that didn't rely on a recipe.

Now that the weather is getting cooler, and the situation is clearly going to drag on well into next year, I am trying to be a little more intentional about things, and to spend more time in the analog world. I have loads of cookbooks, and I've barely touched them in ages. This book in particular I don't know if I have ever used -- Bon Appetit's Fast Easy Fresh Cookbook, a goliath of a compendium from years of the magazine. I subscribed for ages, but there came a time where it began to feel stale and repetitive, like I had seen the seasons of their publication year come and go too many times. I use my back issues during the holidays, and that's about all.

This entry may be a one-off--I don't try to predict much these days--but it is a solid recipe and worth recording.

Ingredients

• 2 lbs chicken thighs with bones and skin
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 2 Tbsp chopped fresh rosemary (or use 2 tsp dried)
• 1 c chicken broth
• 2 Tbsp red wine vinegar

Instructions

1. Season chicken with salt and pepper. Heat oil in a large heavy skillet over high heat. Add chicken to skillet and saute until browned, about 5 minutes per side. 
2. Reduce head to medium-low, cover, and cook until chicken is tender and cooked through, about 15 minutes
3. Transfer chicken to bowl. Discard all but 2 Tbsp drippings from skillet. Add garlic and rosemary, and saute until fragrant, about 1 minute. 
4. Add broth and vinegar. Boil until sauce is reduced to 1/2 cup, about 7 minutes. 
5. Return chicken and any juices to pan and simmer over low heat until chicken is heated through, about 5 minutes.