Ingredients

• 2 tablespoons olive oil
• 6 chicken thighs, skinless
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, sliced
• 1 cup chicken stock
• 1/2 cup white wine
• One 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

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Instructions

1. Watch how to make this recipe.
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. 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.
4. Pour off all but 1 tablespoon of oil from the pan.
5. 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.
6. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.