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Pour off all but 1 Tbs of oil from pan. Add oniion to the pan and saute until tender, roughly 3 min. Add the stock and the wine and stir, scrapping any bronw bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 min. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan. Cover and cook on medium-low heat for 40 min.
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