Chicken Thighs Braised in Garlic and White Wine

Photo by Ditte Isager
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 675 calories
    • Calories 37 calories from fat
    • Fat 28 g
    • Cholesterol 113 mg
    • Sodium 960 mg
    • Protein 31 g
    • Carbohydrate 64 g
    • Sugar 5 g
    • Fiber 2 g


  1. Check 2 teaspoons dried oregano
  2. Check kosher salt and pepper
  3. Check 8 small chicken thighs (about 1 1/2 pounds)
  4. Check 3/4 cup all-purpose flour
  5. Check 2 tablespoons olive oil
  6. Check 3 small yellow onions, quartered
  7. Check 4 cloves garlic, thinly sliced
  8. Check 3 jarred hot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine
  9. Check 1 cup dry white wine
  10. Check 1 cup low-sodium chicken broth
  11. Check 1 cup long-grain white rice


  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.