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Chicken with Artichokes & Olives

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  4 servings
Serve this saucy artichoke-and-olive studded stew over barley.
RECIPE INGREDIENTS
8   chicken thighs (about 2 pounds total) skin and fat removed
salt & freshly ground pepper to taste
3 teaspoons  extra-virgin olive oil divided
1   Spanish onion cut in half lengthwise and thinly sliced
2 teaspoons  sugar
2   large cloves garlic very finely chopped
1/2 cup  kalamata olives (2 ounces) pitted if desired
3/4 cup  dry white wine
1 1/2 teaspoons  dried thyme
1 cup  reduced-sodium chicken broth
1 14-ounce can  artichoke hearts drained, rinsed and sliced
DIRECTIONS
Season chicken thighs with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or a large skillet over medium-high heat. Add chicken thighs and cook, turning occasionally with tongs, until well browned on all sides, about 8 minutes. Transfer to a plate lined with paper towels and set aside.


Reduce heat to low and add the remaining 2 teaspoons oil. Add onions and sugar; cook, stirring, until the onions are soft and deep golden, about 10 minutes. Add garlic and olives and cook, stirring, for 1 minute. Stir in wine and thyme; cook until wine has nearly evaporated, about 5 minutes.


Add broth, artichoke hearts and the browned chicken and return to a simmer. Cover and simmer over low heat until the chicken is tender and no longer pink inside, about 30 minutes.


With tongs, transfer the chicken to a platter and keep warm. Increase the heat to high and boil the sauce, uncovered, until slightly thickened, about 5 minutes. Taste and adjust seasonings with salt and pepper. Spoon the sauce over the chicken and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 421
Fat. Total: 20g
Protein: 36g
Carbohydrates, Total: 15g
Fat, Saturated: 5g
Fiber: 4g
Cholesterol: 116mg
Sodium: 687mg
% Cal. from Fat: 43%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Debra, NV Reviewed: 01/27/2011
Great dish!
This recipe takes a little time, but it is well worth it. The blending of all the flavors makes this a wonderful treat. It can be served over pasta or rice equally well. Absolutely one of my favorites: I've made it four times in the past four months!
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