Chicken Thighs Braised in Garlic and White Wine

Chicken Thighs Braised in Garlic and White Wine

INGREDIENTS

2teaspoons dried oregano
kosher salt and pepper
8 small chicken thighs (about 1 1/2 pounds)
3/4cup all-purpose flour
2tablespoons 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
1cup dry white wine
1cup low-sodium chicken broth
1cup long-grain white rice
DIRECTIONS


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