Total Time
50mins
Prep 10 mins
Cook 40 mins

I adapted this recipe from "Down Home With the Neely's". I switched it up to my own tasting. I served it with Funeral Potatoes, Funeral Potatoes and creamed corn. The sauce that the chicken makes is great over the potatoes. I added a couple of breasts for my kids. I hope you like, as well as, your man.

Ingredients Nutrition

Directions

  1. In a 12 inch skillet, heat oil.
  2. Season chicken with salt and pepper.
  3. Brown chicken for about 5 minutes on medium heat. Turn chicken to do the same on the other side.
  4. Remove chicken to a plate for later use.
  5. Drain pan of all but 1 tbl of oil.
  6. Add onions. Saute until tender, about 5 minutes.
  7. Add white wine and chicken stock to the pan.
  8. Turn heat to high and boil until reduced in half.
  9. Now add rosemary, tomatoes, lemon pepper and return chicken to pan.
  10. Cover and simmer for 40-50 minutes.

Reviews

(3)
Most Helpful

We really enjoyed this. I used 8 boneless, skinless thighs, diced roasted tomatoes and Italian seasoning since that's what I had on hand. I also had half a red bell pepper that I threw in with the sliced onions. Wonderful flavor and easy preparation. Thank you!

Candy C February 13, 2009

Great recipe I will definately make this dish again. The sauce was really good and had lots of flavor. I pretty much followed the recipe as stated except for the fact that I didn't have any thyme and I used dried herbs and all I had was canned diced tomatoes but aside from those changes it was still delicious.

cmusolf707 April 21, 2008

Wow was this wonderful! I had to make a couple adjustments as I discovered my lemon pepper and rosemary were lost in boxes from moving, so I used thyme, oregano, lemon zest and white pepper instead . I also didn't happen to have crushed tomatoes so I used diced. It all worked out quite well. I used skin-on thighs and just removed it before eating. The chicken was extremely flavorful and tender. I removed the chicken at the end of cooking and reduced the sauce until it was nice and thick and slathered it over when I served it. We served this with garlic butter rice and steamed broccoli. While I already "have" my man, he certainly appreciated this dish. I plan on strictly following the original ingredients the next time although it was just wonderful the way I cooked it. Thanks for sharing this extremely comforting recipe. Certainly a bone-sucking chicken dish! Yum!

Cynna March 21, 2008

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