Braised breasts with summer vegetables.
2 large chicken breasts, skin on and bone-in. Pat dry with paper towels. Season with cracked black pepper and garlic powder all around.
In a large, deep fry pan, brown 1 sliced onion in a little olive oil.
Push onions to sides of pan and brown seasoned breasts on both sides.
Set chicken aside on a plate.
To the browned onion, add fresh farmstand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn off the cob.
Brown and deglaze with 1/2 cup dry white wine.
Stir and add 2 tbs. butter.
Add back chicken breasts. Cover pan and bring to boil.
Reduce to low and simmer for 1 hour or more.
Serve over rice.