Chicken Thighs in Tomato Wine Sauce
Recipe Details
- Level: Easy
- Yield: 4 to 6 servings
- Total Time: 1 hr 3 min
- Prep: 8 min
- Cook: 55 min
Nutrition Information
Per Serving (1 of 6 servings):
- Calories: 434
- Total Fat: 30 g
- Saturated Fat: 8 g
- Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Sugar: 5 g
- Protein: 27 g
- Cholesterol: 147 mg
- Sodium: 696 mg
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
Instructions
- Warm the oil in a 12-inch skillet over medium-high heat.
- Dry the chicken with a paper towel and season with salt and pepper. Sear the chicken, starting with the meat side down, flipping once, for about 4 minutes per side. Remove and set aside on a plate.
- Drain all but 1 tablespoon of oil from the skillet.
- Add the sliced onion and cook until soft, about 3 minutes. Pour in the chicken stock and white wine, stirring and scraping up any browned bits from the pan. Increase the heat to high and simmer until the liquid is reduced by half, about 3 minutes. Stir in the crushed tomatoes, dried herbs, and lemon pepper. Return the chicken thighs to the skillet. Cover and simmer on medium-low heat for 40 minutes.
- Take the chicken out of the sauce and serve over hot buttered rice. Spoon the sauce over the top and sprinkle with chopped fresh parsley.
