Chicken with Artichokes & Olives
- Active Time 45m
- Total Time 1h 15m
Serve this saucy artichoke-and-olive studded stew over barley.
- 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 can (14 ounces) artichoke hearts, drained, rinsed and sliced
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 Publisher. All rights reserved.
nutrition information per serving
421 calories; 20g total fat; 5g total saturated fat; 116mg cholesterol; 687mg sodium; 15g carbohydrates; 4g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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