An easy, tasty chicken dinner all in one pan!

12-inch or LARGER HEAVY-DUTY SKILLET

1 ½ LBS CHICKEN THIGHS – boneless, skinless
3 TBS BUTTER – unsalted, melted in skillet
1 ONION – medium to large size, thinly sliced
1 TBS FRESH TURMERIC ROOT – peeled, minced
1 ½ TSP GROUND TURMERIC – or to taste
BLACK PEPPER – freshly ground, to taste
½ CUP DRY WHITE WINE – one you will enjoy drinking
                 as you cook and with dinner
½- CUP CHICKEN BROTH – or more as needed
COOKED RICE – cooked in lightly salted, water Jasmine or Basmati, your favorite, for serving
FRESH CILANTRO LEAVES – for garnish

Add the onion, fresh turmeric, pepper and a pinch of salt to the melted butter in a large skillet and cook stirring occasionally until the onions are just softened.

Meanwhile, season the chicken thighs with some salt and all of the ground turmeric.

In the skillet, move the softened onions to the edge of the skillet and place the seasoned chicken in a single layer in the middle of the pan. Season with a little more salt, some freshly ground black pepper and cook undisturbed until the chicken begins to brown – about 4 minutes. Any longer and the turmeric will burn.

Flip the chicken and cook for a few more minutes. Slowly pour in the wine and while it sizzles scrape up all the browned bits on the bottom of the pan with a wooden spoon (that’s where a lot of flavor is).

Cook for a minute or two and carefully pour in the cream and broth, stirring gently until well combined.

Reduce heat to medium-low and continue cooking, covered, until the chicken is tender and cooked through – about 20 minutes.

Serve over cooked rice and garnish with the. Cilantro.

BUON MANGIATA!