Who’s ‘Wine-ing’ Now?

I really wish I had made more of this, because it was delicious; however, I’m glad I didn’t make more because I’m losing weight and would have eaten too darn much.

Here’s the recipe, taken from BettyCrocker.com:

Chicken Thighs Braised in Garlic and Wine
2 tsp oregano
salt & pepper
8 chicken things (I used 2 breasts – they were thawed…)
3/4 c flour
2 tbsp olive oil
3 small onions; quartered
4 cloves garlic; sliced (I used minced – it was in the fridge…)
3 hot cherry peppers; chopped
3 tbsp brine (I left this out completely – don’t know how to make it…)
1 c white wine
1 c chicken broth
1 c. cooked white rice

1. In a small bowl, combine the oregano, 3/4 tsp salt, & 1/2 tsp pepper.
2. season chicken with the spice mix and dredge in flour. Heat the skillet over medium heat and brown in oil for 4 minutes per side. Remove to a plate.

3. Add the onions to the skillet and cook until golden – about 5 minutes. Add the garlic and cherry peppers and cook, stirring, for 2 minutes. Add the brine, wine, and broth to the pot and bring to a simmer. Return the chicken to the skillet. Cook, covered, until the chicken is cooked through, about 5 minutes.

4. Meanwhile, cook the rice according to pacakage directions. Divide among individual bowls and spool the chicken and sauce over it.

Sorry for such a short post, but I gotta get to class!

About Chrissy

Hi! I'm Chrissy. I'm a 31 year old cast-iron (pretty much) newbie. I'm learning more as I go and screwing up quite a bit along the way. I'm a northern girl (Yay, PA!) who has been transplanted to the south and am trying to embrace becoming a southern lady. Hence the cast-iron pan. I've never made my own biscuits and I have no idea what a dutch baby is. But you can bet that I'll figure all of that out. So stick around and see what happens as I learn the in- and-outs of cooking with cast-iron.

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