Several months ago, I was watching Down Home with The Neelys. I love southern food and I think thats what attracted me to the Neelys to begin with. The two of them are so cute in the kitchen together. (I wish my husband would cook with me) The only thing that bugs me about the show is her voice. It gets real squeaky! I don't know why she does it cuz when she's being interviewed, she sounds fine. Anyways....my point is....I saw the Neelys make this very tasty dish. They had a cute little story behind the recipe about the 2 of them. I don't have a cute story but I have to agree...if you want to "get yo man"...what better way than with thighs! Succulent, tender, juicy! Oh come on....we're talking about CHICKEN here (aren't we? LOL)
I only made 1 minor change in the original recipe (which can be found on The Food Network website). The Neelys put thyme in the sauce. I don't like thyme. I think its very over powering. But thats me...soooo instead of thyme, I used Italian seasoning. I know it looks like your typical chicken marinara sauce recipe...but there's one ingredient that makes the difference....makes it refreshing. Stay tuned to find out what it is.....
- 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 Italian seasoning
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
- Hot buttered rice
- 2 tablespoons chopped fresh parsley leaves
First off, you need a large skillet. Heat the oil in the skillet. Season chicken with salt and pepper. Brown the chicken on both sides
Remove the chicken and drain all but 1 tablespoon of grease from the pan. Add onions and saute until tender. See all that brown crispy crunchiness on the bottom of the pan? Mmm...thats gonna add some good flavor to the dish in a couple of minutes.
Add the chicken stock and wine to the pan, and scrape up all those chrunchies. Look at the color of that liquid....proof that the crunchies are doing their job...enhancing flavor! mmm
Turn the heat on high and reduce by half:
Add the crushed tomatoes, Italian seasoning, rosemary and lemon pepper. Return chicken to pan. Reduce heat to medium low then cover and cook for about 40 minutes.
Once done....the chicken is so nice and tender. You don't even really need a knife. Serve over hot, buttered rice and garnish with chopped fresh Italian parsley.
Oh...and the ingredient that makes the difference? Yep...lemon pepper!
Another thing...if my husband wasn't such a white rice whore...I might've served this with some pasta.