Get Yo' Man Chicken
| Ingredients 2 tablespoons olive oil 6 chicken thighs skinless or boneless or boned chicken breasts 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 |
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.
Per Serving (excluding unknown items): 1585 Calories; 114g Fat (69.2% calories from fat); 100g Protein; 14g Carbohydrate; 3g Dietary Fiber; 474mg Cholesterol; 4719mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 1 1/2 Vegetable; 14 1/2 Fat.
Yields: 4 Servings
notes: Recipe courtesy The Neely's Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch.
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