Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.