♦ Heat oil in a 12-inch skillet over medium-high heat.
♦ Pat chicken dry with a paper towel and season with salt and pepper if desired.
♦ Brown the chicken, meat-side down first, turning once, about 4 minutes on each side.
♦ Transfer to a plate to reserve.
♦ Pour off all but 1 Tablespoon of oil from the pan.
♦ Add onion to the pan and sauté until tender, roughly 3 minutes.
♦ Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan.
♦ Turn heat to high and reduce by half, about 3 minutes.
♦ Pour in crushed tomatoes and add dried herbs and lemon pepper.
♦ Add the chicken thighs back into the pan.
♦ Cover and cook on medium-low heat for 40 minutes.
♦ Remove chicken from liquid and serve on hot buttered rice.
♦ Ladle the sauce on top and garnish with fresh chopped parsley.