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

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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.