Chicken Thighs Braised in Garlic and White Wine

Photo by Ditte Isager
Ingredients
- 3 jarred hot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine
- 3 jarred hot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine
- Kosher salt and pepper
- 3 small yellow onions, quartered
- ¾ cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup long-grain white rice
- + 15 more ingredients
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- 1 cup dry white wine
- 2 teaspoons dried oregano
- 4 cloves garlic, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 8 small chicken thighs (about 1 1/2 pounds)
- Kosher salt and pepper
- ¾ cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup long-grain white rice
- 8 small chicken thighs (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 3 small yellow onions, quartered
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 on...
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