Chicken Thighs Braised in Garlic and White Wine

Chicken Thighs Braised in Garlic and White Wine
Photo by Ditte Isager

Ingredients

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

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...

View full recipe at My Recipes

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