Personalized Chef Aprons and More!
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 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.