Chicken Thighs Braised In Garlic And White Wine

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2 teaspoons dried oregano

Kosher salt and pepper

8 small chicken thighs (about 1 1/2 pounds)

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 dry white wine

1 cup low-sodium chicken broth

1 cup long-grain white rice

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