1 tbsp butter
1 tbsp olive oil
2 lbs boneless skinless chicken thighs
Salt & pepper
1/2 c dry white vermouth
1/2 c low-sodium chicken broth
1 tsp herbes de Provence OR 1/2 tsp dried thyme leaves (not ground thyme)
1/4 lb Velveeta cheese (I know.) cut into 1/2" cubes
Preheat oven to 325.
Heat the olive oil and butter in your heaviest pan.
Dry the chicken thighs very well with paper towels and lay out in a single layer. From a height, season with salt and pepper, and dust gently with Wondra flour. (Doing this from several feet above the chicken gets you an even, thin coverage you can't get with dredging.)
Saute the thighs in the oil and butter, in batches, if necessary, so that they do not crowd each other, and a crust is formed on the chicken. Set the chicken aside on a platter to rest. Deglase the pan with vermouth, scraping up all the brown bits, which should dissolve and thicken the vermouth as it reduces. When the sauce is smooth, thin with chicken broth, add the herbs, and add the cheese. Stir until the cheese melts.
Return chicken and any accumulated juices to the pan, stirring and coating all sides with the sauce. Cover and place in the oven for 25-30 minutes to cook through.
Serve with rice.
Serves 4.5 people.