A pan full of this luscious chicken is simple to cook, but I like to fuss with it anyway. It’s just the right dish to prepare when I’m in the mood for a little contemplative sauteing. Sauteing is the equivalent of doodling while talking on the phone; I use an old wooden spoon to give absentminded nudges to chicken and onions while I think of nothing in particular or everything at once.
Chicken with Thyme and Lemon
1 1/2 lbs. boneless, skinless chicken thighs
3 tbsp. olive oil
1 small onion, chopped
3 clove garlic, roughly chopped
8 oz. low salt chicken broth
3 sprigs of fresh thyme
4 slices of lemon, about 1/4 inch thick
salt and pepper to taste
Heat the olive oil in a pan over medium heat. Saute the chicken thighs until they just begin to lose their pink color on the outside. Add the onions and saute until they become translucent. Add the garlic and cook for about 30 seconds.
Add the chicken broth, thyme, and lemon and bring to a vigorous simmer. Turn the heat down to low, cover, and simmer until the chicken is tender, about 25 minutes. Season with salt and pepper to taste.