Good morning to you! Here is what we having for dinner tonight. My niece, Michaela is here visiting and she helped me pick this dish before heading out to work with her Uncle Norm. Both of us like the Neeley's on the Food Network and this is one of thier creations. We are having it with the rice in the recipe, lima beans and corn and one other veggie that I have to come up with - maybe fresh spinach??? Enjoy :-)
Get Yo' Man Chicken
Ingredients
2 tablespoons olive oil
6 chicken thighs skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Instructions
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 in. 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.
Recipe courtesy The Neely's. Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. These recipes are on the Food Network website.
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