Not Mama’s Chicken

Not Mama's Chicken
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  • CourseMain Dish
Not Mama's Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
  • 2 Tablespoons olive oil
  • 6 chicken thighs, skinless
  • 1 teaspoon salt (see Terri’s notes)
  • 1/2 teaspoon pepper
  • 1 medium onion, sliced
  • 1 cup chicken stock
  • *1/2 cup white wine
  • 1 (14.5-ounce) can crushed tomatoes in thick puree
  • 1 teaspoon dried thyme
  • 1/2 Tablespoon dried rosemary
  • 1 Tablespoon lemon-pepper
  • hot buttered rice
  • 2 Tablespoons fresh parsley leaves, chopped
Instructions
  1. ♦ Heat oil in a 12-inch skillet over medium-high heat.
    ♦ Pat chicken dry with a paper towel and season with salt and pepper if desired.
    ♦ Brown the chicken, meat-side down first, 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 sauté 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 crushed tomatoes and add dried herbs and lemon pepper.
    ♦ Add the chicken thighs back into the pan.
    ♦ Cover and cook on medium-low heat for 40 minutes.
    ♦ Remove chicken from liquid and serve on hot buttered rice.
    ♦ Ladle the sauce on top and garnish with fresh chopped parsley.
  2. *If desired substitute ½ cup white wine with ¼ cup each apple cider vinegar and broth or water.
Terri’s Notes

~ This sassy skillet supper, is cheap, easy and who doesn’t love the always tender and tasty chicken thigh?
~ IF you are using a salt-based lemon pepper, I would not season the chicken before I brown it and add salt and pepper to taste at the end.

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