Servings: 2

1 T oil 1 T oil
2 boneless, skinless chicken thighs 2 boneless, skinless chicken thighs
Salt and pepper to taste Salt and pepper to taste
½ medium onion, sliced ½ medium onion, sliced
1 clove garlic, minced 1 clove garlic, minced
½ C. dry white wine ½ C. dry white wine
1 C. chicken broth 1 C. chicken broth
½ lb asparagus, trimmed and cut into 1½" lengths ½ lb asparagus, trimmed and cut into 1½" lengths
1 C fresh or frozen peas 1 C fresh or frozen peas
2 cooked red potatoes, quartered (I boil these) 2 cooked red potatoes, quartered (I boil these)

Heat olive oil in medium skillet over medium-high heat. Season chicken with salt and pepper then add chicken to pan and brown on all sides. Remove chicken and set aside.
Reduce heat and add onion. Cook until onion begins to wilt, about 5 minutes. Add garlic and cook until it releases flavor.
Return chicken to skillet and add wine, letting it boil rapidly for a minute and scraping up any browned bits. Add chicken broth and lower heat to simmer slowly. Cover with lid ajar and cook until chicken is tender, about 20 minutes.
Bring small pot of salted water to a boil and add the asparagus slowly, maintaining water at a boil and cooking 2 minutes until it is crisp-tender. Quickly remove from heat, drain and blot dry.
Add asparagus and peas to chicken in skillet and cook 3 to 4 minutes to heat through.
Warm up potatoes in microwave.
To serve -divide warmed potatoes between two shallow dinner bowls. Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.