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Tomato-Herb Chicken

    2 tablespoons olive oil
    6 chicken thighs, skinless
    1 teaspoons salt
    1/2 teaspoons pepper
    1 medium onion, sliced
    1 cup chicken stock
    1/2 cup white wine
    1 (14.5-ounce) can crushed tomatoes in thick puree
    1 teaspoon dried thyme
    1/2 tablespoon dried rosemary
    1 tablespoon lemon-pepper
    Hot buttered rice
    2 tablespoons chopped fresh parsley leaves

  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.