This is an easy one skillet meal that makes its own rice side dish.
8 chicken thighs (can use 4 breasts cut in half instead if you prefer)
1 medium onion chopped
1 clove garlic crushed
1 large can (28-36oz) of diced or crushed tomatoes
Italian spice blend to taste (about a tablespoon) or mix your own with oregano and basil
1 tablespoon sugar
salt to taste
1/2 cup red wine or port
1 cup rice
1 cup water or chicken broth
Put some olive oil in a large skillet with high sides and a lid (used later). Brown the ckicken well, adding the onion when about half through. The chicken will be mostly cooked at this point. Now add the garlic for a minute to cook it slightly. Add the tomatoes, wine, sugar, salt, and spices and stir well. Reduce heat to low and let cook for 30 minutes, stirring occasionally, to finish cooking the chicken. Add the water or broth and the rice, stir well, then cover and reduse to a simmer for 20 minutes so the rice can cook. Stir a few times to check and see if it needs more water or broth as there should be some sauce in addition to the rice when finished.