Sunday was chore day, and one of the chores that had to be done was the grocery shopping. I enjoy cooking, and I don’t mind cooking dinner almost every night (since Ted works late), but what I do dislike is trying to come up with ideas for meals week after week that won’t get boring. So Ted came up with a few yummy ideas, and I was trolling through Food Network’s website, looking for something that might be good. I came across this recipe, which not only looked good, it had a catchy name. It’s from their new show, Down Home with the Neelys, which I haven’t seen yet. The story on the website is that the wife made this dish when she and her husband were courting, and he was hooked. Hence the name, “Get Yo’ Man”. Well, Ted and I have been married for almost 15 years, together over 20 years, but still, what’s wrong with Getting my Man? Nothing. So, we tried it on Tuesday night, and wow, it was yummy. 2 thumbs up for an easy recipe for tender, yummy chicken. Enjoy!
Get Yo’ Man Chicken
2 tablespoons olive oil
6 chicken thighs, skinless*
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
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 in. 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.
* Somehow I came home with chicken drumsticks AND thighs, but I just skinned them and went on with my life.
But what to serve with it, since the idea of braised cabbage didn’t really sit well with me? Well, I was thinking of my bloggy friend, Jess, and how excited and nervous she must be about her book release, and how if she ever came out this way on a book signing tour, maybe we’d get together and have drinks and have a laugh, which somehow got me to thinking about this recipe, which she posted last summer on her blog, and looked YUMMY, and I printed it up and put it in my recipe file, but never got around to making it. I thought, that would be perfect with Get Yo’ Man Chicken (I just love saying that, can’t you tell?), so I whipped up a batch last night. It makes a lot, but that’s OK, because I’m going up to Sacramento today to see my mom, and I’ll bring some to try to whet her appetite. I’d give you the recipe here, but since it came from Jess’s blog, I’m hesitant to swipe it (since she’s an author, she’s probably studied all about plagiarism and so on), when it’s so easy to just tempt you with a picture, and give you the link to hers instead. So here you go, Jess Riley’s Secret Signature Summer Salad and Salsa. Mmmmm.