I’m in Florida. Anna Maria Island, to be exact. The weather is atrocious. If it’s not raining, it’s humid enough to be miserable, but still overcast so the beach isn’t all that enticing.
Who planned this vacation?
Me? Oops. Yes.
But, we’ve been making the most of it. We watched people fish while we enjoyed a beer at the very end of this pier. We swam and Shea LOVED it. We went to a tiki bar tonight and enjoyed some good live music with whoops and hollers for the Michiganders in the house. We represented well.
The good news is that everyone back home says we’re getting up to 8 inches of snow tonight, so it certainly helps make the humidity a bit more bearable. Though my 4-mile jog this morning about killed me, I feel like I got to see a ton of this quaint little island.
As I sit here on the breezy, screening in porch with a beer in my hand (sigh), it’s odd to think that next week is Thanksgiving. In the Midwest. Cold and comfort food. My family is coming, it’s Shea’s first Thanksgiving (where she can actually eat) and I’m still planning my menu. I’m trying to complete our meal with being as simple as possible since it will only be 5 adults and Shea. And yet, every time I go to scratch something off the menu, I feel as though my menu will be incomplete.
There must be pecan pie, that I know!
But after hosting Thanksgiving, it’ll be back to the grind. The healthy grind, and work, and all that un-fun adult stuff. When we’re in the grind of the work week, however, I’ll be searching near and far for quick and easy recipes. With a little bit of butter, lemon, and capers, this recipe is simple and delicious. Using chicken thighs ensures the meat stayed tender and juicy!
- 1½ lbs (about 8) skinless, boneless chicken thighs
- ½ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 3 Tbsp olive oil, divided
- ½ cup dry white wine
- 2 Tbsp capers, drained
- 4 garlic cloves, minced
- 1 fresh thyme sprig
- ¾ cup reduced-sodium chicken stock
- 2 Tbsp fresh lemon juice
- 1 Tbsp unsalted butter
- ¼ cup flat-leaf parsley, minced
- Sprinkle chicken with ¼ teaspoon salt and pepper. Heat a skillet over medium-high heat.
- Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over. Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining ¼ teaspoon salt, remaining 2 tablespoons oil, and stock to pan; bring to a boil. Reduce heat to medium; cook 8 minutes.
- Remove pan from heat. Stir in lemon juice and butter. Sprinkle evenly with parsley.