Photo: Ditte Isager
Prep Time
20 Mins
Other Time
40 Mins
Yield
Makes 4 servings

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.

Ratings & Reviews

LDevlin's Review

Dougboy
March 01, 2015
Great recipe! I don't like peppers so I substituted canned artichokes (and artichoke brine).

BoatGirl's Review

BoatGirl
May 28, 2013
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.

Dougboy's Review

LDevlin
March 10, 2010
Love the way these taste after a good braising!