Under the wire for an Olympic-watching record!

Dill had to be out of the house by 8p and I was still in the car at 6:15p, so I knew getting 'Chicken Something' cooked would be cutting it close.

Some days, luck is with you, even if it comes up a wee tad short: While I found a package of bone-in chicken thighs in the freezer (and wouldn't hafta wrestle with the schmooshed bag o'breasts that was tossed in willy-nilly), there were only four pieces...and on any particular day any of the guys could scarf down two...(I'm being kind-unusual, I know.)

Oh well, time to supplement...what to do? what to do?
Is that a quarter of an Italian bread sitting on the counter?
Bingo!

Ready? Set...Cook!

Details?
Here goes:

-Defrosted the chicken in the microwave...this may seem like a needless detail, but I usually defrost in a 'hot tub' in the sink...and started heating the oven to 400 and as well as an oven-safe pan.
-Put about 2T olive oil in pan and place the chicken in skin-side down. Salt and pepper. As it browns, french half a red onion.
-When the skin side is nicely brown, flip and add the onions and a bit more salt and pepper. Saute until the onions are translucent, heading for golden...darn, forgot garlic!...add about a half t granulated garlic powder. Deglaze with a scant quarter cup white wine. (We had a chardonnay in the fridge, not a fave, but it works OK in dishes...our wine rack is barren leading to much whining!)
-Drain 15 oz can diced tomatoes, chop about a t of fresh rosemary and toss 'em in the pan.
-Found a knob - a hefty T or so - of chevre in the fridge...Bonus! Crumble and toss on the whole shebang...
-Into the oven for 18 or so minutes...
-Cut the bread into 8 thinish slices - 2 per plate - and steam the frozen, yes poly bag, peas.
-Serve chicken w/sauce on top of the bread...

Dill was dining with time to spare!
And I got to watch the Canadian Women's ice hockey game!