Vanilla Rosemary Chicken
5 boneless chicken thighs
3 tablespoons olive oil
1/2 onion, finely diced
2 large handfuls baby carrots, finely chopped
1 cup chicken broth
1 cup chardonnay
1/2 vanilla bean (seeds scraped out, then finely dice the shell)
2 sprigs of rosemary, needles peeled off
Pour the oil in a large skillet, turn heat to high. When the oil is hot, add the chicken. Cook until chicken is golden brown on all sides, turning frequently. Once chicken is browned, remove from skillet.
Add onion and carrots to the juice in the skillet. Cook for 5 minutes, stirring frequently, until vegetables are softened.
Add chicken broth, wine, rosemary, vanilla bean seeds and diced vanilla bean shell to the skillet, stirring until combined. Place chicken on top of the mixture. Cover skillet tightly, turn heat to medium-low, and simmer for 45 minutes until chicken is tender. Remove cover, and let juices thicken until a sauce forms.
Serve over rice.