INGREDIENTS
14 1/2 oz
canned tomatoes
1 cup
chicken stock
1/2 tbsp
dried rosemary
1 tsp
dried thyme
2 tbsp
fresh parsley leaves
1 tbsp
lemon pepper
2 tbsp
olive oil
1 medium
onion
1/2 tsp
pepper
6 servings
rice
1 tsp
salt
6
skinless chicken thighs
1/2 cup
white wine