Ingredients
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
Instructions
- 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.
- Remove chicken from marinade and dry with paper towels. Season liberally with salt and pepper.
- Preheat oven to 425°F.
- In a large enamel cast iron skillet, heat 2-3 tablespoons olive oil over medium high heat.
- 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.
- Remove from the pan and set aside.
- Add onion and celery and cook, stirring occasionally, until the onion begins to soften and become translucent, about 5 minutes.
- Add the garlic and cook an additional 2-3 minutes.
- Add about half the pepperoncini peppers and stir to combine, then add the white wine and bring to a boil.
- 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.
- Bake until the chicken is cooked through and skin is crisp, about 40-45 minutes.
- Remove from oven and garnish with torn celery leaves. Serve with rice.
Ready in: 25
Course: Main Dish