Italian Pepperoncini Chicken

Difficulty Level

Mt Olive Pickles
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2 jars Mt Olive Italian Pepperoncini, drained and brine reserved
2 lb bone in, skin on chicken thighs
1 ½ tsp kosher salt
1 tsp black pepper
1 small white onion, thinly sliced
2-3 stalks celery, thinly sliced (celery leaves reserved for garnish)
2 cloves garlic, minced
½ cup dry white wine


  1. Marinate the chicken. In a large baking dish or zip top bag, place the chicken then pour in pepperoncini brine, reserving ⅓ cup. Marinate at least 2 hours or overnight.
  2. Remove chicken from marinade and dry with paper towels. Season liberally with salt and pepper.
  3. Preheat oven to 425°F.
  4. In a large enamel cast iron skillet, heat 2-3 tablespoons olive oil over medium high heat.
  5. When the oil is hot, add the chicken skin side down and cook, undisturbed, for 5-7 minutes. When the chicken releases easily and the skin is brown, flip and cook an additional 5 minutes.
  6. Remove from the pan and set aside.
  7. Add onion and celery and cook, stirring occasionally, until the onion begins to soften and become translucent, about 5 minutes.
  8. Add the garlic and cook an additional 2-3 minutes.
  9. Add about half the pepperoncini peppers and stir to combine, then add the white wine and bring to a boil.
  10. Boil for a few minutes then turn off the heat, return the chicken to the pan, skin side up, and add remaining pepperoncini peppers, trying not to cover the chicken skin.
  11. Bake until the chicken is cooked through and skin is crisp, about 40-45 minutes.
  12. Remove from oven and garnish with torn celery leaves. Serve with rice.

Course: Main Dish