Getyomanchicken Recipes

GET YO' MAN CHICKEN

Get Yo' Man Chicken image

I adapted this recipe from "Down Home With the Neely's". I switched it up to my own tasting. I served it with recipe #184624, Funeral Potatoes and creamed corn. The sauce that the chicken makes is great over the potatoes. I added a couple of breasts for my kids. I hope you like, as well as, your man.

Provided by MommaRiss

Categories Chicken Thigh & Leg

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 skinless chicken thighs
2 tablespoons olive oil
salt
pepper
1 medium onion
1 tablespoon fresh rosemary
1/2 cup white wine
1 cup chicken stock
1 (14 1/2 ounce) can crushed tomatoes in puree
2 tablespoons lemon pepper seasoning

Steps:

In a 12 inch skillet, heat oil.
Season chicken with salt and pepper.
Brown chicken for about 5 minutes on medium heat. Turn chicken to do the same on the other side.
Remove chicken to a plate for later use.
Drain pan of all but 1 tbl of oil.
Add onions. Saute until tender, about 5 minutes.
Add white wine and chicken stock to the pan.
Turn heat to high and boil until reduced in half.
Now add rosemary, tomatoes, lemon pepper and return chicken to pan.
Cover and simmer for 40-50 minutes.

Nutrition Facts : Calories 199.9, Fat 10.2, SaturatedFat 1.8, Cholesterol 59.1, Sodium 147.7, Carbohydrate 5.8, Fiber 0.4, Sugar 2.4, Protein 15.4

GET YO' MAN CHICKEN

Get Yo' Man Chicken image

This recipe is adapted from Down Home with the Neelys. I thought it might be helpful for all the single women. It helped Gina snag a cute one! It was the talk of the lunchroom and it smells delicious. It also makes wonderful leftovers. You might consider adding garlic!

Provided by cookiedog

Categories Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken stock
3/4 cup white wine
1 (14 1/2 ounce) can crushed tomatoes in puree
1 teaspoon dried thyme
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon lemon-pepper seasoning
hot cooked rice, buttered with
butter
2 tablespoons chopped fresh parsley leaves

Steps:

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 : Calories 288.4, Fat 11.9, SaturatedFat 2.2, Cholesterol 87.7, Sodium 896.5, Carbohydrate 14.1, Fiber 2.7, Sugar 2.6, Protein 23.9

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