Ingredients for 2 servings:
1. 1 tablespoon unsalted butter
2. 1 tablespoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
3. 4 chicken thighs, skin on,bone in
4. coarse salt
5. fresh ground black pepper
6. 1/3 cup dry white wine

Directions:
1. Preheat oven to 350°.
2. Melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
3. Transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
4. Place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
5. Continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.

Enjoy your meal!