Created by RecipeReader on October 19, 2011
Step 1: Heat oil in a large skillet over medium high heat.
Step 2: Pat chicken dry and season with salt and pepper.
Step 3: Brown the chicken about 4 minutes on each side.
Step 4: Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
Step 5: Add onion to the pan and cook until tender, about 3 minutes.
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.
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.
Step 8: Garnish with fresh chopped parsley.