Kitchen Diaries: Get Yo’ Man Chicken

April 11, 2013


So you may or may not know that for the past six months I have committed to being single while reading the book, Your Knight in Shining Armor. It basically encourages self-reflection and self-improvement while seeking God concerning your future mate. It’s been a great, rewarding journey but now that my time is up, I’m celebrating by cooking a tried and true dish, courtesy of The Neelys from the Food Network’s “Down Home with the Neelys”: Get Yo’ Man Chicken.

And when I say “tried and true,” I mean it works. On that particular episode, Gina recalled how preparing this dish made her irresistible to her now-husband Pat (They’re such a cute couple). Heck, it may have even helped seal the deal for my ex-boyfriend, being that it was the first dish I ever cooked him. They say the way to a man’s heart is through his stomach, right? So ladies, give this one a whirl. You never know what could happen (wink, wink).

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 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 and garnish with fresh chopped parsley.

Lesson learned: You’re going to want to use the white wine with this dish. I have made it without the wine numerous times before and it tasted good, but this time around you can taste just how much the flavor is enhanced because of it. Delightful!


  • Reply Gayleah April 11, 2013 at 9:22 am

    Great meal tip…thanks girly!

    • Reply ashley ♥ adores April 11, 2013 at 11:57 am

      Thanks for reading and subscribing, lovey! Let me know how it goes if you try it out <3

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