Get Yo' Man Chicken

Get Yo' Man Chicken, huh?  That is quite the name to live up to.  The story goes: Gina used to make this for Pat when she was courting him and says the key to this dish is the scent it gives off while simmering on the stove and the minute your man walks in the house and gets a wiff, it's "game over" and she makes this anytime she needs Pat to come around to her way of thinking, like when he finds that handbag she just splurged on!  

I say . . . Good Luck with that!  I don't think that would work in my house.  This chicken was good, but not get your man to do anything you want good.  It was easy to throw together and I even had all of the ingredients on hand, which is always a plus.  The sauce was flavorful and the chicken was juicy and it pulled apart with very little effort.  I thought it was great over rice.    

Get Yo' Man Chicken

adapted from: The Neeley's
(Printable Recipe)

8 bone-in chicken thighs (or breasts), skins removed

1 tsp. salt

1/2 tsp. black pepper

2 Tbl. olive oil

1 medium onion, chopped

1 -2 celery stalks, chopped

1/2 c. white wine (I used chicken broth)

1 c. chicken stock

1 (14.5 oz) can crushed tomatoes

1 Tbl. honey

1 tsp. red-wine vinegar

2 Tbl. chopped fresh parsley, plus more for garnish

1 Tbl. chopped fresh thyme leaves (I used dried)

1 Tbl. chopped fresh rosemary leaves (I used dried)

hot buttered rice, for serving

Rinse the chicken, pat dry with a paper towel and season with salt and pepper.  Heat the olive oil in a large skillet over medium-high heat.  Brown the chicken, meat-side down first, and turn once, cooking about 4 minutes on each side.  Transfer to a plate and reserve.  Pour off all but 1 Tablespoon of oil from the pan.  Add the onion and celery to the skillet and saute until tender, about 4 minutes.  Add the stock and wine to the pan and stir, scraping any brown bits off the bottom of the pan; reduce by half, cooking 7-8 minutes.  Stir in the tomatoes, honey, vinegar, parsley, thyme and rosemary and return to a simmer.  Add the chicken, turning to coat, then cover and cook over medium-low heat until the chicken is very tender and pulls easily from the bone, about 40 minutes.  Remove the cover, increase the heat to medium and cook for another 10-15 minutes to reduce the sauce.  Serve over hot buttered rice with sauce ladled on top and garnish with chopped fresh parsley.  Serves 4-6.