Recipe by Recipe Reader
Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.
- 2 tablespoons olive oil
- 6 skinless chicken thighs
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, chopped
- 1 cup chicken stock
- 1⁄2 cup white wine
- 1 (14 1/2 ounce) can crushed tomatoes in puree
- 1⁄2-1 teaspoon dried thyme (or herbs de provence)
- 1⁄4-1⁄2 tablespoon dried rosemary (or herbs de provence)
- 1⁄2-1 tablespoon lemon-pepper seasoning
- 1⁄2 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
Directions See How It's Made
- 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.