We had this for dinner last night. It is in this month's magazine. It was very tasty. I made it with boneless chicken breasts rather than thighs. Served it with brown rice and roasted broccoli. I have now turned it into the gumbo that was suggested. It is also very good. I will add hot sauce to the gumbo to give it some heat and added flavor.
Wine & Tomato Braised Chicken
From EatingWell: January/February 2011
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.