Hands-On Time
20 Mins
Total Time
1 Hour
Yield
Serves 4
Ditte Isager

How to Make It

Step 1

In a small bowl, combine the oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Step 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.

Step 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.

Step 4

Meanwhile, cook the rice according to the package directions. Divide among individual bowls and spoon the chicken and sauce over it.

Ratings & Reviews

/5
Reviews
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