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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is adapted from Down Home with the Neelys. I thought it might be helpful for all the single women. It helped Gina snag a cute one! It was the talk of the lunchroom and it smells delicious. It also makes wonderful leftovers. You might consider adding garlic! Ingredients:
2 tablespoons olive oil |
6 skinless chicken thighs |
1 teaspoon salt |
1/2 teaspoon pepper |
1 medium onion, sliced |
1 cup chicken stock |
3/4 cup white wine |
1 (14 1/2 ounce) can crushed tomatoes in puree |
1 teaspoon dried thyme |
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary |
1 tablespoon lemon-pepper seasoning |
hot cooked rice, buttered with |
butter |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. Heat the oil in a 12-inch skillet over medium-high heat.
2. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
3. Pour off all but 1 tablespoon of oil from the pan.
4. Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
5. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back inches Cover and cook on medium low for 40 minutes.
6. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
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