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Chicken Thighs with Sun Dried Tomato & Dill

4 Large Chicken Thighs

Salt & Pepper to Taste

2 TBS Butter

2 TBS Olive Oil

In heavy Dutch Oven type Pan over medium high temp, heat Butter & Olive Oil until Butter is melted.

Season Chicken to taste with Salt & Pepper. Place Chicken Skin side down into dutch oven pan. Brown for 3 to 4 minutes, until desired darkness has been achieved. Turn Chicken over and brown this side.

Remove Browned Chicken from Dutch Oven Pan and set aside.

 

Add the following to the pan that you have removed the Chicken from. Sauté until translucent.

1/2 Cup

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