Recipe by cookiedog
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!
Top Review by CIndytc
I too saw this on TV and thought we would love it...I really was unimpressed with the taste, I was expecting more pop....probably will not make again, really just was not our favorite.
- 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
- 2 tablespoons chopped fresh parsley leaves
Directions See How It's Made
- 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.