A delightful and flavorful chicken dish cooked in a rich tomato and herb sauce, perfect for a comforting meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sear the chicken for a golden crust.
Season the chicken thighs with salt and pepper, then place them in the skillet, cooking until browned on both sides.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from burning.
Pour in the white wine and scrape the bottom of the skillet to deglaze, letting it reduce by half.
Deglazing adds depth of flavor by incorporating browned bits into the sauce.
Add the crushed tomatoes, thyme, rosemary, lemon-pepper seasoning, and sugar to the skillet, stirring to combine.
Taste the sauce and adjust seasoning if needed.
Return the chicken thighs to the skillet, cover, and simmer on low heat until cooked through.
Ensure the chicken is fully submerged in the sauce for even cooking.
Garnish with fresh parsley before serving.
Chop the parsley finely for an elegant presentation.
