This recipe makes a lot of chicken that is great to have for lunches, the next day, or another meal during the week. I like to save energy by cooking extra to use for our lunches the following day because it also saves time, something we could all use more of. The flavor is fabulous and the peppers are mild and packed full of flavor.
Don’t be afraid of these peppers because they are mild and the brine they are packed in lends wonderful flavor to dishes like these Braised Chicken Thighs with Golden Greek Pepperoncini.
Boneless skinless chicken thighs are not only economical, but they also stay juicy and do not dry out like chicken breast meat. Preheat oven to 350 degrees. Start with 4 lbs. of boneless skinless chicken thighs and only lightly salt and pepper both sides because the peppers have salt.
Heat 2 tablespoons of good olive oil in a large oven proof skillet or Dutch Oven to brown the chicken.
Brown chicken on med high heat. If using a stainless steel pan like the one shown, the chicken will release from the pan when it is browned, so don’t worry if it sticks, be patient.
Brown the chicken in batches and do not overcrowd the pan or it will steam instead of brown. Move to a plate and continue browning all of the chicken.
Once all of the chicken is browned and on the plate, deglaze the pan with 1 cup of dry white wine and scrape up any bits off the bottom of the pan with a spatula.
Turn off the heat and place all of the chicken evenly back into the pan and pour the juice of the peppers all over the chicken and then dump all of the peppers over the chicken as well.
Cover the pan and place in a 350 degree preheated oven for 1 hour. Now, go relax for an hour with a glass of wine.
After an hour, remove the pan from the oven (be careful). Remove lid and spoon juices over the chicken. This dish is great served over brown rice, quinoa, or farrow and there is plenty for another meal. Enjoy and happy cooking!
Prep Time: 20 min. Cooking Time: 1 hour
Difficulty: Easy Servings: 6 – 8
Ingredients:
4 lbs. Boneless Skinless Chicken Thighs (If you use less, still use the whole jar of peppers).
1 12 oz. Jar Golden Greek Pepperoncini
1 Cup Dry White Wine
2 Tablespoons Olive Oil
Salt & Pepper