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
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Let's 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.