This is one dish we eat quite often in our home. My quick version of the southern French chicken dish Poulet à la Provencale. Normally you should cook the chicken in the oven for around 40-60 minutes but if you're in a hurry or don't want to spend the whole day cooking and cleaning, this way works too.

Fry garlic and one medium sized blonde onion in butter. Add salt, pepper, herbs de Provence and two tablespoons of white wine, mix well, boil for a minute or two and set aside while frying the chicken. Pan fry the chicken thighs in butter and make sure to give them a golden, crispy hue. Add salt and pepper. When chicken's golden all around, toss in the onion, wine and spice mix, add chopped tomatoes and red pepper, probably some more salt and a teaspoon of maizena wheat or whatever sauce thickener you prefer. Make sure to not throw the wine mix on top of the chicken to save the crispy part from getting moist. Crispy is the way we want it. Leave it all to boil on medium heat under lid for around 20 minutes. Serve with white rice.