I cooked this Sunday night for the third time ever, and talk about good. I mean..the chicken just falls apart from being so tender. You can taste the herbs (rosemary, and thyme) which I love. I like to taste my food. Nothing bland walks away from my stove. The recipe is from the Nelly's of The Food Network. Gina jokes that this meal is what “Got her man”, so she recommends other women to cook it for a man to “GET YO MAN”…Funny..but oh so
good goot. I placed the rice on the plate first, then added the chicken on top, followed by some of the sauce. Steamed broccoli or cabbage goes great with this. If you try it let me know what you think.
- 2 tablespoons olive oil
- 6 chicken thighs or breast ( I used breasts), skinless
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1 medium onion, sliced
- 1 cup chicken stock
- 1/2 cup white wine
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
- Hot rice
- 2 tablespoons chopped fresh parsley leaves (optional)
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 tablespoon of oil from the pan.
Add onion to the pan and sauté 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 into the pan.Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.