Today’s cookbook of the month recipe is another winner! Based on the length of the recipe and the list of ingredients you might think that this is a time and labor intensive recipe. But if you think that you are wrong! This recipe does take some time to cook but it is easy to throw together and you could always clean your kitchen while it cooks! : )
This dish reminded me greatly of chicken parmesan. Except you don’t have to spend all that time (and make a big mess) breading the chicken. And you know how we love chicken parmesan at my house, so of course we loved this!
Notes: The original recipe said to serve over rice, however I thought it was perfect over pasta!
Get Yo’ Man Chicken
Prep Time: 8 minutes Cook Time: 55 minutes Serves: 4 to 6
2 tablespoons olive oil
6 boneless, skinless chicken thighs
1 teaspoons salt
1/2 teaspoons pepper
1 small onion, chopped
3 cloves garlic, minced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon chopped fresh parsley leaves
salt and pepper, to taste
penne pasta, cooked according to package 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 garlic and saute 1-2 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, the dried herbs and salt and pepper. Add the chicken thighs back into the pan. Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve over cooked pasta. Ladle the sauce on top with mozzarella cheese and fresh chopped parsley.
adapted from Down Home with the Neelys : A Southern Family Cookbook
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