This is a wonderful dish, warm and spicy. It’s also really easy to make, and a makes a good dinner on a busy weeknight. I really like this dish in the cold winter. When you make this, don’t crowd the pan. If you have more than 4 thighs, cook them in batches, whilst keeping the others warm. You can use any dry white wine, Chardonnay is a good choice. I served this with baked potato fries because I could dip the fries in the great sauce.
You can buy Red Pepper Sauce at Armenian or other Mediterranean stores. It’s basically paprika peppers, so there’s some small kick. A little bit is great with a dollop of sour cream on your scrambled eggs. I always have Armenian Red Pepper Sauce on hand just to jazz things up a bit.