Chicken Vesuvio for my bodyguard

Derek drove me to work yesterday and then took my car to our mechanic to fix a loose belt that had been causing a god-awful screeching noise every time I turned on the engine.  I really really appreciate that because I hate dealing with car stuff, although our mechanic is great and wouldn't even accept any payment for his services.  I took Derek up to my office/cubicle to meet my new co-workers and later somebody asked who that guy was with me.  We have a bunch of fun people at work and we're always in a chat/IM, so someone else said, "Bodyguard," which became the source of jokes for about half an hour yesterday morning.  The man has many nicknames, but that one might stick for a little while. 

Chicken Vesuvio

For dinner last night, I made my bodyguard a bastardized version of Chicken Vesuvio in a skillet using boneless, skinless chicken thighs, which I messed up a little by burning the browned bits at the bottom of the pan.  I cannot cook well when I have to rush, and that's all there is to it!  I brought home some of the fantastically beautiful salad greens they sell at our cafeteria.  I swear, I’ve never seen more perfect greens in my life, and they’re less expensive here than at the grocery store, even if they were as pristine.  I made a salad of lightly cooked broccoli, tomatoes, red onion, red bell pepper, parmesan cheese and pine nuts dressed with my lemon vinaigrette.  If you’re not familiar with Chicken Vesuvio, it’s a very garlicky dish with herbs, wine and potatoes.  Derek makes a fabulous traditional version, but he’s faster in the kitchen than I am, and I figured that with all of the flavorful sauce, we could forego the crispy skin this time.  It turned out pretty well, considering its inauspicious beginnings, and Derek really liked the sauce.  I wish I had thought to bring some for lunch today!