Chicken Thighs with Aleppo Pepper Sauce

Whole chicken thighs braised in dry white wine, chicken stock, onions, garlic, oregano and Aleppo pepper made a rich and zesty sauce for this easy meal.

You’ll need a wide pan with a lid to help enrich and reduce the braising liquid for the sauce. The rendered chicken fat and a little butter at the end add velvety texture.

Reduce the braising liquid at the end until you can pull the sauce away from the pan surface for a few seconds with a spatula.

I recommend serving the chicken and sauce over white rice and a green vegetable of your choice.

We tried a delicious Brussel sprout dish discovered on Cook Masso’s profile on TikTok (@tipeat) that paired well with the chicken. He boiled the sprouts for several minutes then tossed them in garlic powder, oregano, smoked paprika, kosher salt, black pepper, lemon zest, lemon juice, and olive oil. Masso gently pressed the sprouts with the bottom of a glass, sautéed them in an oven-safe iron skillet, topped them off with shredded parmesan cheese and more smoke paprika and finished them in a 450F oven for 15 minutes. So good. Next time, I will save the lemon juice until the end. Heating the juice added unneeded bitterness.

@tipeat
choux de Brussels crispy and less bitter #fyp #cooking #foodtiktok
♬ Thats Amore – Dean Martin

Chicken Thighs with Aleppo Pepper Sauce

Servings: 4
Time: 45 minutes
Difficulty: Easy
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Ingredients:

4 Whole chicken thighs
Kosher salt to taste
Cracked black pepper to taste
1.5 Tbsp grape seed or olive oil
1 Yellow onion, sliced thinly lengthwise
4 Garlic cloves, sliced
1 cup dry white wine
1 cup chicken stock
1/2 tsp Oregano
1/2 tsp Aleppo pepper
1.5 Tbsp butter

Directions:

Begin by generously salting and peppering both sides of each chicken thigh. Pour cooking oil into a large flat skillet with the lid. Bring oil to high heat and add the chicken thighs fat side down. Fry that first side to a golden brown for at least five minutes on high heat. Turn to the other side for 3 to 4 minutes to cook on medium heat then remove all thighs to a plate.
Add onions to the skillet and stir until all onions are coated in remaining fat. Stir in the garlic until fragrant, about one minute. Add the white wine and deglaze the fond from the surface of the skillet with a flat wooden spatula. Add oregano, Aleppo pepper, and chicken stock and bring to a boil. Return the chicken to the skillet (bone side down) and reduce heat to a low simmer. Cover the skillet and braise for 20 to 25 minutes.
Remove the chicken to a plate and add butter to the skillet. Return sauce to a high heat to reduce. Cook on high heat until the sauce pulls away from the pan surface for a moment with a stroke of a wooden spatula. Serve chicken on top of white rice with a generous draping of pan sauce.