• 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

1. 2 tablespoons chopped fresh parsley leaves
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. 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.
4. Pour off all but 1 tablespoon of oil from the pan.
5. 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.
6. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley

Another recipie from the Neely's on the Food Network. Now...I'm not much of a thyme fan. I'm thinking about substituting Italian Seasoning for the dried thyme. Although...It is a yummy recipe as is.