Recipe courtesy of Gina Neely and Pat Neely
Total:
1 hr 3 min
Active:
8 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 3 min
Active:
8 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 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.

Pairs well with Sangiovese

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