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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.76 Kcal (715 kJ) | ||
| Calories from fat | 92.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 4.18mg | 1% | |
| Sodium | 940.4mg | 39% | |
| Potassium | 232.15mg | 5% | |
| Total Carbs | 9.8g | 3% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 92.65 Kcal (388 kJ) | ||
| Calories from fat | 50.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 16% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 1% | |
| Sodium | 510.21mg | 39% | |
| Potassium | 125.95mg | 5% | |
| Total Carbs | 5.32g | 3% | |
| Sugars | 2.37g | 17% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 2.11g | 8% | |
| Vitamin C | 4mg | 12% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.4mg | 3% | |
* 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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