Chicken Thighs Braised in Garlic and White Wine

July 8, 2010 § Leave a comment

Ah, summer! A time when people think of:

  • Swimming
  • Retreats to cooler weather
  • Shorts and tank tops
  • Refreshing drinks and cool salads

Me? When summer hits, this is what I think of:

  • I love my custom BBQ island, but darn, I wish we had a pool.
  • Why on earth did I plan outdoor events for my company to sponsor if I know I will be working at all of them?
  • Wow, my legs are pasty. And look at those mean tan lines from my running shorts and socks!
  • I’m going to make some spicy food for dinner tonight.

My saving grace is that, in Arizona, there’s air conditioning everywhere. That doesn’t really help me with my pasty legs or tan lines, but it definitely keeps me cool in the three or four months of 100+ degree heat. Even though it was still about 97 degrees last night when I made dinner, I really wanted to make this recipe for a slightly spicy chicken dish. I know adding heat to heat doesn’t sound like it goes well, but trust me – if you pair it with a cold beer or a crisp glass of white wine, you’ll be just fine. Enjoy!


Chicken Thighs Braised in Garlic and White Wine

2 teaspoons dried oregano
¾ teaspoon kosher salt
¾ teaspoon pepper
1 1/2 lbs small chicken thighs (I used organic, boneless, skinless)
3/4 cup all-purpose flour
2 tablespoons 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
1 cup white wine (I used Foodies Chardonnay from Cost Plus World Market)
1 cup low-sodium chicken broth
1 cup long-grain white rice


In a small bowl, combine the oregano, salt and 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, onions, peppers and sauce over it.


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