- 1 pound (about 4 pieces) boneless chicken thighs
- 1 teaspoon olive oil 1 teaspoon butter
- 1/2 cup Moscato Castello del Poggio
- 1/4 cup Marcona almonds 1 teaspoon fresh rosemary, or 1/2 teaspoon dried
- Salt and pepper, to taste
reheat the pan on medium high heat. While the pan is heating, add the butter and olive oil. When the butter just starts to brown, add the chicken thighs. Add a light pinch of salt and pepper, and sauté for about 3 minutes on each side. After the chicken is cooked, remove from the pan. Reduce the heat to medium, and then add the Moscato. Deglaze the pan by scraping up any of the flavor-filled bits left from the chicken, and cook until the sauce reduces to about half of its original volume. When the sauce has almost finished reducing, add the Marcona almonds and the rosemary. Toss for 1 minute or so, and then add the chicken back into the pan. Toss for 2 minutes, and serve immediately. Add salt and pepper to taste.
This dish goes great with roasted seasonal vegetables. For example – some asparagus, brussel sprouts, zucchini, red onion, and bell pepper. Toss the vegetables in some olive oil and balsamic vinegar, add a little salt and pepper, and roast them in the oven.