Gina: Like many of our favorite recipes, this one comes with a story, and, girl, I’m not about to let you down, because this is a tale of seduction. This is one of the recipes I made for Pat when I was courting him (and, most important, his stomach). The key to this dish is the scent it gives off while simmering on the stovetop. The minute your man walks in the house and gets a whiff, well, it’s game over (you may not even make it to the dinner table, hon!). It’s not a typical Southern dish—the chicken is essentially poached in tomato sauce and fresh herbs—but the end result is chicken that’s as tender as any rib that has been smoked for hours over a hickory pit. I use chicken thighs, because the dark meat is flavorful and moist, but you can also use chicken breasts if you are cooking for a breast man (who said that?!?). The result—well, we’re still married, aren’t we? We’re not courting anymore, but I still turn to this recipe when I need to get Pat around to my way of thinking—like when he discovers that Gucci bag I’ve splurged on! Ladies, handle your business and rule the house. Your man will never look at you the same.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Rinse the chicken thighs, pat dry with a paper towel, and season with salt and pepper.
Step 2
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.
Step 3
Pour off all but 1 tablespoon of oil from the pan. Add the onion and celery to the skillet, and sauté 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 to 8 minutes. Stir in the tomatoes, honey, vinegar, parsley, thyme, and rosemary, and return to a simmer. Add the chicken thighs, 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 to 15 minutes to reduce the sauce. Serve over hot buttered rice, with sauce ladled on top, and garnish with chopped fresh parsley.
