Rating: 3.5 stars
147 Ratings
  • 5 star values: 25
  • 4 star values: 33
  • 3 star values: 51
  • 2 star values: 33
  • 1 star values: 5
Kate Merker

Gallery

Credit: Ditte Isager

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 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.

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

Nutrition Facts

675 calories; calories from fat 37%; fat 28g; cholesterol 113mg; sodium 960mg; carbohydrates 64g; fiber 2g; sugars 5g; protein 31g.
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