Chicken Thighs Braised in Garlic and White Wine

Chicken Thighs Braised in Garlic and White Wine Recipe
Photo: Ditte Isager

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 40 Minutes

Nutritional 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


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


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.