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
How to Make It
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.
Good solid recipe for week nights. Allows you to put leftover wine to good use. Cooked sauce for 30 minutes as directed and it tasted as if it had simmered for several hours. Works well as a leftover. Modifications: omitted the picked peppers since my husband and I do not like spicy food, doubled the broth, and used boneless skinless chicken breast instead of thighs.