Chicken Cacciatore On The Fly For Two

Ingredients:

3 small tomatoes
4 chicken thighs
4-5 cloves of garlic
1 small onion
1-2 cups white wine
1 cup chicken broth
olive oil
calamata olives
fresh rosemary
fresh thyme
parsley
salt
pepper

Preparation:

Here I go... not measuring again.
Came home the other day was starving.
So whatever measurements I give you are guesses at best
and if I don't give you measurements,
I'm counting on you all having enough common sense
to know how much salt is too much.

Using a mortar and pestle grind fresh thyme, rosemary,
couple cloves of garlic and kosher salt into a paste.

Rub the chicken thighs with the herb paste.
Make sure to get it under the skin.
Let chicken marinate for an hour....overnight wouldn't hurt.

Heat large saute pan, add olive oil
On medium heat sear the chicken thighs on both sides.
Drain the fat.
Add 4 or 5 cloves of garlic, thinly sliced.
One small onion finely chopped.
Saute until fragrant.

Deglaze with a couple cups of white wine.
Add a cup of chicken broth.
This will somewhat poach the chicken the rest of the way through.
Add parsely, and more rosemary n thyme.
Add olives.
Add quartered tomatoes.
Salt and pepper to taste.
Let simmer until liquid reduces.

Serve over noodles.