Directions:
- Heat the oil in a 12-inch skillet over medium-high heat.
- Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
- Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
- Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back inches Cover and cook on medium low for 40 minutes.
- Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.98 Kcal (389 kJ) | ||
| Calories from fat | 46.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 2.38mg | 1% | |
| Sodium | 477.83mg | 20% | |
| Potassium | 123.26mg | 3% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.74 Kcal (380 kJ) | ||
| Calories from fat | 45.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Cholesterol | 2.33mg | 1% | |
| Sodium | 466.29mg | 20% | |
| Potassium | 120.28mg | 3% | |
| Total Carbs | 4.83g | 2% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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