Chicken with Artichokes & Olives

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Chicken with Artichokes & Olives

Chicken with Artichokes & Olives

Serve this saucy artichoke-and-olive studded stew over barley.

Serves 4

Prep Time 45 min

Total Time 75 min.

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 c artichoke hearts, drained, rinsed and sliced

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.


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