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Category: Chicken
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
6 chicken thighs, skinless
1 tsp salt
1/2 tsp pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5 oz) can crushed tomatoes in thick puree
1 tsp dried thyme
1/2 tbsp dried rosemary
1 tbsp lemon-pepper
Hot buttered rice
2 tbsp chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat. 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. Pour off all but 1 tbsp of oil from the pan.
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. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley. Serves 4-6
GONNA GET YO MAN CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
6 chicken thighs, skinless
1 tsp salt
1/2 tsp pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5 oz) can crushed tomatoes in thick puree
1 tsp dried thyme
1/2 tbsp dried rosemary
1 tbsp lemon-pepper
Hot buttered rice
2 tbsp chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat. 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. Pour off all but 1 tbsp of oil from the pan.
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. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.