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Chicken with Savory Red Sauce

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • Olive oil for the pan
  • 1 package boneless (or bone in if you prefer) chicken THIGHS
  • 1 large or 2 small/med onion, sliced
  • 1/2 cup white wine
  • 1 cup chicken STOCK
  • 1 can (14.5 oz.) CRUSHED tomatoes
  • 1 tsp. (approx.) thyme leaves
  • 1/2-1 tsp. CRUSHED rosemary
  • 1 Tbsp. lemon pepper
  • Salt and pepper to taste
make it
Heat olive oil, just enough to coat bottom of sauté pan on medium high heat. Add chicken meaty side down and brown-about 4-5 min per side (chicken will not be fully cooked, it's ok). Remove chicken from pan and set aside.

Add sliced onions to oil and cook about 3-4 min until soft, but not browned. Turn the heat up just a bit, then add wine, and quickly scrape any browned bits from bottom of pan. Add chicken stock, and let that cook down for about 3 min. Add crushed tomatoes, thyme, rosemary and lemon pepper and lower heat to a simmer.

Add chicken back to sauce, and simmer about 20 min, or until chicken is cooked if you're using bone-in. You probably won't need much salt, if any, but taste and add salt and pepper if desired.
I like to serve over white rice, and I like to serve it with collard greens, or green beans cooked with smoked neck bones and onions.

I can't lie, I got the base for this recipe from "someplace else," but tweaked it to our liking. Don't be put off by the lemon pepper. You will be so surprised. And it is really easy.
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