Neely's chicken thighs

This is one of the first chicken thigh recipes I had ever prepared and this one also comes from the Neely's on the food network channel. First, season a pound of boneless skinless chicken thighs with salt and pepper. Brown on both sides for 4 minutes over medium high heat. Remove from skillet. Add in one sliced onion and cook until tender about 3-4 minutes. Add one cup of chicken stock and 1/2 cup white wine and turn heat to high to reduce by half for about 3 minutes. Pour in one 14.5 oz can of crushed tomatoes and add 1 tsp dried thyme, 1/2 tbsp dried rosemary, and 1 tbsp lemon pepper. Add the chicken thighs back to the pan and simmer for 40 minutes.