Simple Pan-Grilled Chicken with Tri-Color Potato Symphony (Truffle Oil Twist!)

Tired of complicated weeknight meals? Craving something delicious yet effortless? Look no further than this Simple Pan-Grilled Chicken with Tri-Color Potato Symphony with Truffle Oil. This recipe is all about maximizing flavor with minimal fuss.

Ingredients:

• Bone-in, skin-less chicken thighs (4-6, depending on size)

• Tri-color baby potatoes (about 1 lb)

• Olive oil (enough to coat the pan)

• Salt and freshly ground black pepper

• Splash of white wine or sake (Chicken broth would do too)

• TRUFF White Truffle Oil (a drizzle of pure magic)

• Fresh chives, chopped (for garnish)
  

Instructions:

1. Prep the Players: Wash and halve the tri-color potatoes. Pat the chicken thighs dry with paper towels. Season both generously with salt and pepper.

2. Pan Sizzle: Heat olive oil in a large, heavy-bottomed pan over medium heat. Once hot, add the chicken thighs skin-side down. Sear them for 5-7 minutes, until golden brown and crispy.

3. Potato Power: Flip the chicken thighs. Add the potatoes to the pan around the chicken.

4. Flavor Boost: Add a splash of white wine (optional) to the pan. This will deglaze any browned bits and add a touch of acidity.

5. Lid On, Flavor On: Cover the pan tightly with a lid and reduce heat to medium-low. Steam the potatoes for 10-12 minutes, or until tender when pierced with a fork.

6. Truffle Time: Once the chicken and potatoes are cooked through, remove the lid. Increase the heat back to medium. Drizzle a touch of TRUFF White Truffle Oil over the entire dish.

7. Finishing Touches: Garnish with freshly chopped chives for a pop of color and a touch of freshness.

Divine Simplicity:

This dish is the epitome of easy elegance, all done in the comfort of your stovetop. The chicken thighs become beautifully crispy on the outside while remaining juicy within. The tri-colored potatoes offer a delightful combination of textures and flavors, each bite a miniature potato party. The final touch of TRUFF White Truffle Oil adds a touch of luxury that elevates the entire dish.

Tips:

• Feel free to substitute other vegetables for the tri-color potatoes, such as broccoli florets, chopped carrots, or bell peppers. They'll just need slightly different cooking times, so adjust accordingly.

• Don't have white wine? No problem! Chicken broth works just as well.

• Leftovers? This dish reheats beautifully, making it perfect for meal prepping.

Enjoy this simple yet stunning stovetop chicken and tri-colored potato symphony! With its effortless preparation and divine flavor combination, this recipe will become a weeknight staple.