Ingredients:
1 package boneless skinless thighs (usually contains 6-8 pieces)
40g (1 ½ oz) butter
1 tablespoon extra-virgin olive oil
2-3 garlic cloves, cut in half
2-3 springs of fresh rosemary
175 ml (6 fl oz) dry white wine
salt and pepper

Directions:
•  Heat the butter and oil in a large shallow frying pan with the garlic and rosemary.
•  When the mixture sizzles, put in the chicken and cook over a medium heat, turning the pieces, until they are colored all over.
•  Sprinkle the chicken with salt and pepper.
•  Add the wine.
•  Wait for the mixture to come to a gentle boil, set temperature on very low, cover pot, let simmer for 40 minutes.

Tips:
•  I buy the smallest package available (also the cheapest) and have 1 chicken thigh for six meals
•  I usually buy the $2 Charles Shaw chardonnay at Trader Joe's
•  You can experiment with using less butter.
•  I usually let the chicken pieces cook for 2 minutes on each side before adding the salt, pepper, and wine.

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