Mirepoix chicken skillet


  • 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.

Servings: 4

Courtesy of the North American Olive Oil Association


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