Looking for something different for a weekday dinner? I love braised chicken, now, do not come for me and tell me that braising boneless chicken thighs or boneless, skinless chicken breasts is too light of meat, and you should only use a heavy stockier tough meat, news flash…it is your tastebuds. I say do whatever tastes great to you. Now back to what I was going to tell you…

1 large frying pan that has a lid

1 T Avocado Oil / Olive Oil or if you use a copper pan no oil, but butter near the end of cooking to help with the sauce.

4 Chicken thighs or 2 Chickens breasts

1 Tablespoon BFF Kitchen Divinely dippin

Vegetables: I know a true mirepoix is diced carrots, onions, and celery, but I like quick, and carrots are just not up to speed, so I use zucchini, red bell pepper, and onion, so I am done cooking before I start that 2nd glass of wine, I need the wine to cook with.

3/4 Wine of choice, I use cooking sherry or whatever wine I have open in the refrigerator. I have used a beer before. Like I said earlier, don’t judge me, do not knock it till you tried it!

Okay down to business….

Heat your pan on low to medium heat, add the oil and 1/2 tablespoon of Divinely Dippin’ seasonings, add your chicken pieces, sprinkle a 1/2 tablespoon of Divinely Dippin’ Seasonings on top of the chicken as it is cooking. turn over the chicken after 7 minutes, cook an additional 7-10 minutes till done, or the chicken reaches 155 degrees (Chicken will continue to cook internally after you remove from heat and will reach an internal temperature of 165 degrees)

Remove chicken from the pan and deglaze the pan by slowly adding 3/4 – 1 cup of wine, now is the time to add the butter. Stir the pan till all the chicken bits are loose and hanging out with the wine. Add your vegetables and cook until tender, adding back the chicken to the temperature in the last few minutes.

I am normally serve a saffron rice or a white rice cooked with canned chicken salt and Bff Kitchen Flower Child.

Note: I have added heavy whipping cream at the end of cooking to make a sauce. It blends well and changes it up a bit. Yes, you still add the wine. Put that glass of wine down; you still need it for cooking!

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