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