Chicken Thighs Braised in Garlic and White Wine

Chicken Thighs Braised in Garlic and White Wine
Ditte Isager

Serves 4
preparation
20
minutes
cooking
60
minutes

Ingredients

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

Directions

  1. In a small bowl, combine the oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  2. 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.
  3. 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.
  4. Meanwhile, cook the rice according to the package directions. Divide among individual bowls and spoon the chicken and sauce over it.
Kate Merker
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Fat 28 g
  • Cholesterol 113 mg
  • Sodium 960 mg
  • Carbohydrate 64 g
  • Fiber 2 g
  • Sugar 5 g
  • Protein 31 g
What does this mean? See Nutrition 101.