adapted from: The Neeley's
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.