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Chicken Thighs Braised in Garlic and White Wine

Chicken Thighs Braised in Garlic and White Wine
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2007

Nutritional Information

  • Per Serving
  • Calories 675Calories From Fat 37%
  • Fat 28g
  • Cholesterol 113mg
  • Sodium 960mg
  • Carbohydrate 64g
  • Fiber 2g
  • Sugar 5g
  • Protein 31g
What does this mean? See Nutrition 101 .

Quick Tip

Raw chicken
Browning the meat before adding the braising liquid makes for better flavor and color.

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