Ingredients
Skinless chicken thighs (about 2lbs) (8 bone), freshly ground black pepper (1/4 tsp), dry white wine (½ cup), rice (1 cup), chopped parsley ( ½ cup), olive oil (2 tbsp), salt (1 tsp), flour (1/4 cup), canned tomatoes, chopped with their juice (1 cup), garlic, minced (2 cloves), grated zest (1 lemon).

Method of preparation:-
Take a Dutch oven, place it over medium heat and heat oil in it. Sprinkle ½ teaspoon of salt and pepper over the chicken. Then dredge the chicken in flour and add it to pan and sauté it for about 3 minutes on each side until the chicken gets golden brown. Increase the heat to high, add wine to the pan and cook it for about 1 minute. Then add tomatoes and keep it boil. Turn down the heat to low, cover the pan and keep it to simmer for about30 minutes until the chicken gets soft. Take a covered saucepan of medium size and boil the 2 ¼ cups of water in it. Then add rice and ½ teaspoon of salt in it. Turn down the heat to low, cover the pan and keep it to simmer for about 15 to 17 minutes until the rice gets soft. Take a small bowl, mix lemon zest, parsley and garlic in it. Now remove the cover and mix garlic-lemon zest mixture in chicken. Cover it and cook it for about 3 minutes. Pour the sauce and chicken over rice.