Chicken Thighs Braised in Garlic and White Wine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 teaspoons dried oregano |
kosher salt and pepper |
8 small chicken thighs (about 1 1/2 pounds) |
3/4 cup all-purpose flour |
2 tablespoons olive oil |
3 small yellow onions, quartered |
4 cloves garlic, thinly sliced |
3 jarred hot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine |
1 cup dry white wine |
1 cup low-sodium chicken broth |
1 cup long-grain white rice |
Directions:
1. In a small bowl, combine the oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat the chicken dry with paper towels, season with the spice mixture, and dredge in the flour. Heat the oil in a Dutch oven over medium heat and brown the chicken, 4 minutes per side. Transfer to a plate. Add the onions to the pot and cook until golden, about 5 minutes. Add the garlic and cherry peppers and cook, stirring, for 2 minutes. Add the pepper brine, wine, and broth and bring to a boil. Return the chicken to the pot and bring to a simmer. Cook, covered, until the chicken is cooked through, about 30 minutes. Meanwhile, cook the rice according to the package directions. Divide among individual bowls and spoon the chicken and sauce over it.
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