3 cherry peppers hot jarred seeded roughly chopped
1.5 pounds chicken thighs
1 cup cooking wine dry white
0.8 cup flour all-purpose
4 cloves garlic thinly sliced
4 servings kosher salt and pepper
1 cup chicken broth low-sodium
2 tablespoons olive oil
2 teaspoons oregano dried
1 cup rice long-grain white
3 small onions yellow quartered
Equipment
bowl
paper towels
pot
dutch oven
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.
