2 tablespoons olive oil
1 large shallot sliced into thin rounds
4 chicken thighs
Salt & pepper
4 garlic cloves, thinly sliced
1 broccoli crown, florets removed. Slice large florets in half lengthwise, starting at the stem.
1/2 cup chicken broth-room temp
2 teaspoons corn starch
Pat chicken thighs dry with paper towels and season with salt & pepper.
Heat olive oil over medium temperature in a 11" skillet or sauté pan. Arrange sliced shallot on the bottom of skillet and place the chicken thighs on top. Cover and cook for 5 minutes, occasionally lift pan to release steam.
Uncover and turn over the chicken thighs, scraping loose any shallots. Add the garlic and stir. Top with some chopped parsley and broccoli, cover and cook 5 more minutes, occasionally lifting lid to release steam.
Whisk together the chicken broth and corn starch and pour into the center of the skillet. Swirl around to mix, and bring to a simmer. Remove from heat and squeeze some lemon over the top. Season with more salt & pepper if needed. Serves 2
Optional: Add a splash of un-oaked, dry white wine when you add the garlic.