Get Yo’ Man Chicken

Our Labor day weekend turned out to be a very eventful. Initially we had no plans other than going to Mr.'s Masonic BBQ on Sunday afternoon. Monday was supposed to be a relaxed day at home watching movies however, that morning I decided to get up and try this recipe that one of  the SMW readers emailed me. What really got me was the name of the recipe... "Get Yo' Man Chicken"!  This was a must try.  I told Mr. about the recipe when she sent it to me a few weeks back.  Not familiar with what he saw brewing in the pot that morning, he asked if I was making "Get yo' man back, chicken",  I chuckled and corrected him on the name of the recipe. Now I'm no Big Mama or Bobby Flay in the kitchen, but I can read a recipe and make things my own here and there.  I am also a pro at ordering take out and have perfected the art of dining out!!  I am trying to hone my skills in the kitchen ( especially before the babies come ), although I'd much rather bake.   I wanted to share this recipe with you as the meal was delicious.  My true test of a meal quality is Mr.  If he goes back for seconds then it's a hit, if he says "I feel sick"…then it's a miss. With this recipe he went back for thirds!!

So here you go…

Get Yo’ Man Chicken

2 tablespoons olive oil

6 chicken thighs, skinless
1 teaspoons salt
½ teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
½ cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
½ tablespoon dried rosemary

1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoon 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 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 sauté until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of 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. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley

Oh I made this my own by seasoning the chicken with my favorite seasonings before browning which include: Season Salt, Black Pepper and Garlic Powder.

Image captured by Mr.
Tina..I hope this is what it's supposed to look like!! :-)

Also, if you have any recipes that you would like to pass onto me, please send them to me!!! Mr. does not mind being my guinea pig as I hone my cooking skills.

Later that day we decided to go the African Caribbean Festival. It was supposed to be a quick walk through as Mr. complained the whole way there about how he really didn’t want to go. Once we got there, he did not want to leave and ended up purchasing more things than I did!!! I keep telling him he should listen to me when I speak sometimes . We had a great time, check out some of the cool pics I was able to snag on his new phone.

Kid in a Candy Store

And yes, he purchased that hat!!

I hope everyone had a fun and safe holiday.