8
Submitted by Recipe Reader
"Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops."
photo by Recipe Reader 
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
2-3
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ingredients
- 2 tablespoons olive oil
- 6 skinless chicken thighs
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, chopped
- 1 cup chicken stock
- 1⁄2 cup white wine
- 1 (14 1/2 ounce) can crushed tomatoes in puree
- 1⁄2 - 1 teaspoon dried thyme (or herbs de provence)
- 1⁄4 - 1⁄2 tablespoon dried rosemary (or herbs de provence)
- 1⁄2 - 1 tablespoon lemon-pepper seasoning
- 1⁄2 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
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directions
- Heat the oil in a large skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Brown the chicken about 4 minutes on each side.
- Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and cook until tender, about 3 minutes.
- 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.
- 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.
- Garnish with fresh chopped parsley.
Questions & Replies
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Reviews
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We really enjoyed this chicken dish, which made lots of tasty sauce. We had it with boiled new potatoes, but next time I will try it with rice or pasta.
Fluffy
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Simple recipe. It reminds me of something i have had in the past but could not put my finger on it. The flavor was good and it did make alot of extra sauce. I would recommend using more chicken (5-6 more thighs) if you follow the sauce recipe.
Chef Mom Tracy
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We made this last night with great results. We used herbs de provence in lieu of thyme and rosemary, and Mrs Dash for the lemon-pepper. The chicken is very tender and flavorful. We shredded up the leftovers and made 'get your man tacos' for lunch today using flour tortillas and adding lettuce, tomato, cheddar cheese and sour cream. Yummy!
2Bleu
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Very good and easy to make. I used boneless chicken thighs as that is what I had in the freezer. I followed the rest of the recipe as written other then I didn't have white wine so used chicken broth. I also just used pepper as I didn't have lemon pepper. I used Splenda instead of sugar as that is all I buy. I didn't add the parsley as I am not a fan. This was enjoyed by the whole family.
bmcnichol
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I can't believe that I didn't review this recipe!! It is very tasty and easy. I have wonderful fresh rosemary in the garden so I went with fresh, so good. Otherwise I followed the recipe as is. I did double it as I had 14 chicken thighs. I ended up with lots of leftover sauce which I stuck in the freezer and tonight I am using it to cover pork chops and serve over fettuccini. Thanks for sharing your recipe.
GaylaV
see 3 more reviews
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Tweaks
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I used seasoning salt. I didn't have lemon-pepper seasoning. I used apple juice instead of white wine. I didn't have crushed tomatoes so I used diced tomatoes. At the end, I added the internal thermomether in the chicken to know when it was ready. My chicken thighs were boneless so the cooking time was less longer. The chicken was tender and the taste is outstanding. Thanks Recipe Reader :) Made for Please Review My Recipe
Boomette
RECIPE SUBMITTED BY
Recipe Reader
United States
- 14 Followers
- 95 Recipes
- 17 Tweaks
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