Ingredients
- 2 tablespoons oil (olive oil)
- 6 chicken thighs (skinless)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large red onion, chopped
- 1 cup chicken stock
- 1/2 cup white wine
- 1 can (14 1/2 ounce) crushed tomatoes (in puree)
- 1 teaspoon dried Herbs de Provence
- 1/2 tablespoon lemon pepper
- 1/2 teaspoon granulated sugar
- 2 tablespoons fresh parsley, chopped
How to Make
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Step 1: Heat oil in a large skillet over medium high heat.
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Step 2: Pat chicken dry and season with salt and pepper.
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Step 3: Brown the chicken about 4 minutes on each side.
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Step 4: Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
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Step 5: Add onion to the pan and cook until tender, about 3 minutes.
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Step 6: 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.
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Step 7: 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.
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Step 8: Garnish with fresh chopped parsley.
We hope you enjoy this recipe!
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