who even reads this blog?

Let’s get real for a minute. I’m not exactly sure who my “target audience” is….& frankly, I don’t give a shit. I hope it’s a mixed bag of everyone! – singles, tired-ass moms, tired-ass career women, college students trying to find easy & inexpensive but delicious recipes to cook, maybe some first-date peoples hoping to impress someone with the love a home-cooked meal provides.

Or maybe even intermediate home-chefs like myself who are just wanting to make fun recipes, married peoples just trying to have some fun & cook some good food for each other….& how could I overlook the possible good ole Southern women, who I’m sure some of you are pursing your lips at my cursing – but it’s meant to be light-hearted & funny, OKAY?

I published this particular recipe in mind because Valentine’s Day is coming up. I knowww *eyerolllll* I haven’t ever had a particularly “bad” Valentine’s Day….I think I hate it in my own way because people always have outlandish expectations & act like jerks on this holiday AND I always had to work on Valentine’s Day waitressing & it fucking SUCKED, friends.

But anyway….back to this fabulous recipe – I wanted to publish this the weekend before Valentine’s Day as a friendly reminder that food is love. Cooking for someone shows that you love them, care for them, thought of them & are taking the time to make something for them. What could possibly get better than that on Valentine’s Day?

it’s not *just* about me

So, when Chris & I met, he was definitely a simple-but-not-simple kind of dinner guy…..you know the type. *eyerollllll* He “just” wants protein & a side….but not THAT veggie, but not THAT protein, but I don’t want THAT side….you get my drift? He’s not exactly picky, but let’s just say the man doesn’t want to participate in Meatless Mondays nor does he enjoy the colors of the rainbow when it comes to veggies in his diet. So sometimes I gotta go rogue & make stuff that I’ll later be crossing my fingers that he either likes it, doesn’t notice, or I don’t have to answer any questions *wink* ;)

With that being said – I quickly figured out that he likes cheese (win, cause, same.) and he likes chicken (mmkay, don’t we all?) so my Caprese Chicken was born. It took a few trial (chicken breasts dry out) and errors (pinot griot is also too dry) but eventually I tweaked this recipe just enough that I can make it with my eyes closed. But not really because, fire.

OK, yea I really like Caprese

I love caprese salads, I don’t know what it is about it. It must be the perfect balance of ripe, sweet tomatoes, salty, creamy mozzarella cheese & the fresh punch of home-grown basil. It’s perfect everytime. I also like to go crazy & add a smattering of coarse Pink Himalayan Salt & fresh cracked Black Pepper with a hearty drizzle of thick, sweet Balsamic Glaze *chefs kiss* it really can’t get any better.

BUT, ACTUALLY BITCH, IT CAN.

Layering a perfectly good caprese stack over tender, cooked chicken thighs & melting it all together with a hit of creamy, buttery Chardonnay? I THINK YES. We goin’ ta do it. Let’s get started!

Instructions

In a large saucepan that can hold 6 chicken thighs comfortably, melt the butter & olive oil over medium-high heat.

Spread open the chicken thighs & season with S+P, garlic powder & the 21 Seasoning Salute – season each side.

Once your butter has melted & the pan is hot, slowly place in the chicken thighs – SMOOTH SIDE DOWN (the smooth side is the outside, not where they fold into each other, hope that’s helpful, byeeee)

Set a timer for 4 minutes & do not even try to flip them.

((if you have learned any-damn-thing from all my blog posts, its DON’T DISTURB THA MEAT – the chicken will stick to the pan, eventually burn & then everything will taste burnt & look like shit – got it?))

After the 4 minute timer, gently flip your sizzling chicken thighs to the other side & set a timer for another 4 minutes.

I’d take these 4 minutes to go ahead & slice your tomatoes and mozzarella cheese to your liking (the basil will brown if its cut too early, so save that for your last step!)

Next is when the magic of wine happens…..

After the 2nd flip / 2nd 4 minute timer has gone off, turn your heat down to medium-low and slowly pour in the wine in the CENTER of your pan – this should NOT cause a fire / flare up – instead, it should instantly deglaze the pan & release all the bits of chicken from before.

Let your wine hang out for a minute & cook off – this will smell AMAZING with the chicken bits, the spices & all the juices finally mingling together. Gently swirl your pan around to make sure the wine hits all of your chicken thighs.

Once your wine has cooked out a bit – maybe 2-3 minutes, now flip your chicken again back on the smooth side so the “inside” of the chicken thigh is face up. (this will act like a little pocket to hold all the goodness you’re about to stack on it!) & set a timer for another 2-3 minutes so the other side of the chicken thighs can soak up some more of the wine as well!