Description
An easy and delicious southern dinner classic.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons Louisiana hot sauce
- 4 tablespoons olive oil, divided
- 2 cups diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup chicken stock
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Place chicken in a zip lock bag with soy sauce, hot sauce, and 2 tablespoons olive oil. Allow to rest at room temperature for 20 minutes or in the refrigerator for up to an hour.
- In a large, high-walled skillet of saucepan heat oil over medium-high heat. Saute the onions, celery, bell pepper, parsley and garlic until fragrant and the onions turn translucent, about 5 to 7 minutes.
- Add the wine and stock to deglaze the bottom of the pan.
- Nestle the chicken pieces from the marinade and into the onion mixture. Stir to smother the chicken in the onion mixture.
- Lower heat to medium low, cover and allow to cook for 2 hours, stirring occasionally. The chicken should be so tender that it falls apart. Serve with warm rice.