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Monday, April 16, 2012

The Neely's Get Yo' Man Chicken

Adapted: The Neelys (Down Home with the Neelys)

Alright, I have spoken about my love of Paula Deen on my blog before. But, I must admit, that I am a huge fan of the Neely's, as well. I love the southern comfort food touch that they bring to the majority of their dishes. Plus, there is just alot of fun in cooking their dishes.

I have made this dish so often that I think with a couple of more times, it will officially be memorized! My family and I just love it. There is a tomato lemony flavor that is AWESOME on buttered rice. I also love the fact that it uses chicken thighs. I do have to say that I did make a couple of changes to their original recipe. I think it makes it a tinge better, but this is a pretty spectacular recipe. I will note my changes next to the original as I have made it both ways.

So, here we go!:


2 tablespoons olive oil
6 bone in chicken thighs, skinless ( I leave the skin)
1 medium onion, sliced ( I chop mine)
1 cup chicken stock (I use broth)
1/2 cup white wine (bottled cooking wine works also, but I normally use regular wine and serve remaining with the meal)
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

1) Heat the oil in a 12-inch skillet over medium-high heat.
2)Pat chicken dry with a paper towel and season with salt and pepper.
3)Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve and place in oven to keep warm.

5) Pour off all but 1 tablespoon of oil from the pan. (I keep all the oil in the pan. It isn't too much more)
6) Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock/broth and wine. 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.

7) Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

8) Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top


  1. You should try this with Jasmine rice.

  2. Believe it or not, I have never tried Jasmine Rice. I keep looking at it, but then bypass it.