Ingredients
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2 tablespoons olive oil
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6 skinless chicken thighs
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1 teaspoon salt
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1/2 teaspoon pepper
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1 medium onion, sliced
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1 cup chicken stock
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3/4 cup white wine
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1 (14 1/2 ounce) can crushed tomatoes in puree
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1 teaspoon dried thyme
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1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
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hot cooked rice, buttered with
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butter
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2 tablespoons chopped fresh parsley leaves
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1 tablespoon lemon-pepper seasoning
Instructions
- 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 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 inches 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.