Chicken Thighs Braised in Garlic and White Wine | Real Simple Recipes

By DrChef

Ingredients

• 2 t dried oregano
• kosher salt and pepper
• 8 small chicken thighs (about 1 1/2 pounds)
• 3/4 C all-purpose flour
• 2 T 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 C dry white wine
• 1 C low-sodium chicken broth
• 1 C long-grain white rice

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 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.