Who’s familiar with the Neely’s on Food Network? Pat and Gina Neely? They are such a cute cooking couple. I’ve enjoyed their show from the get-go, and this recipe of theirs was the first one I tried. Well, it may be the only one I’ve tried so far, to be honest. Like most things, there’s not enough time to cook everything I want to, including what I’ve seen and liked on their show.
Anyway, Get Yo Man Chicken and how Gina came up with it was such a cute story (it’s the dish that supposedly “got her her man”) and since it looked right up my ally – chicken, tomatoes and onions, basically – I made it. And made it again. I’ve made this dish a lot. Needless to say it’s become a favorite in our house, so much so that I almost don’t need to look at the recipe anymore. It’s cheap and easy to make – win! No, really, I promise this one really is easy!
You start off by browning salt-and-pepper-seasoned chicken thighs for a few minutes on each side. Then you set them aside.
Next saute a sliced onion for a few more minutes. I think this is my favorite smell when cooking. The onions mingle nicely with the flavors left behind from the chicken.
After the onions are softened you’ll add in some white wine and chicken stock to deglaze the pan, then add some crushed or diced tomatoes, dried rosemary and thyme and some lemon pepper seasoning, for zing. It’ll look soupy, but you’re going to cover it all and cook it on medium low for about 40 minutes, and the sauce will reduce and finish cooking the chicken.
See? It becomes like this chicken stew almost, with just enough saucy goodness left to enjoy alongside the chicken. The thighs are so tender the meat will shred right off the bone (you can use boneless too, no worries).
We love this best with plain steamed white rice, but you can have it with egg noodles or another pasta of your choice if you prefer. Gotta tell ya though, the sauce is excellent over the rice. Hope you try this one, and I hope you love it as much as my family does!
Get Yo Man Chicken
From The Neely’s on The Food Network
Prep Time: 15 minutes Cook Time: 40-45 minutes Level: Easy Serves: 4-6
- 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, or 1 can of diced tomatoes
- 1 teaspoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
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 into the pan.Cover and cook on medium-low heat for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top.
I prefer diced tomatoes, so I usually use those. You can use plain ones, but I also will sometimes use the garlic, basil and oregano canned variety as well. If you use diced tomatoes, pour off at least half the watery liquid before adding to the pan.
You can use bone-in or boneless thighs, whichever you prefer. I’ve used both, and while the bone-in tends to get more tender, you can still get tender enough chicken with the boneless thighs. I’ve used chicken breasts before, but the dish tastes better to us with chicken thighs.
I tilt my pan’s lid just slightly off the pan so that some steam and liquid can escape while cooking. This seems to help the sauce reduce.