Courtesy of the North American Olive Oil Association
2 tablespoons flour
1 teaspoon garlic/pepper seasoning
3/4 teaspoon thyme leaves
8 boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2/3 cup white wine or chicken broth
Combine flour, garlic/pepper and thyme in large plastic food storage bag. Add chicken; shake to coat; set aside.
Heat 1 tablespoon olive oil in large nonstick skillet over medium heat.
Add vegetables; cook and stir 1 minute. Push vegetables to outside of pan.
Add remaining 2 tablesppoons of olive oil to skillet; increase heat to medium-high.
Add chicken; cook 2-3 minutes per side to brown lightly.
Add wine to skillet; cover and reduce heat to medium-low.
Cook 8-12 minutes or until chicken is thoroughly cooked.
Serve vegetables spooned over chicken or pull chicken into large chunks and mix with vegetables before spooning onto plates.