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Chicken Thighs Braised in Garlic and White Wine

Photo: Ditte Isager
Prep time 20 mins
Other time 40 mins
Yield Makes 4 servings

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

Nutrition Information

  • calories 675
  • caloriesfromfat 37 %
  • fat 28 g
  • cholesterol 113 mg
  • sodium 960 mg
  • carbohydrate 64 g
  • fiber 2 g
  • sugars 5 g
  • protein 31 g

How to Make It

  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.