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, chopped
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1 cup chicken stock
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1/2 cup white wine
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1 (14 1/2 ounce) can crushed tomatoes in puree
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1/2-1 teaspoon dried thyme (or herbs de provence)
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1/4-1/2 tablespoon dried rosemary (or herbs de provence)
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1/2 teaspoon sugar
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2 tablespoons fresh parsley, chopped
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1/2-1 tablespoon lemon-pepper seasoning
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Brown the chicken about 4 minutes on each side.
- Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and cook until tender, about 3 minutes.
- Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
- Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
- Garnish with fresh chopped parsley.