- 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
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.
- Serving: Per serving
- Calories: 421
- Carbohydrates: 15g
- Fat: 20g
- Protein: 36g
- Dietary Fiber: 4g
- Saturated Fat: 5g
- Monounsaturated Fat: 10g
- Cholesterol: 116mg
- Potassium: 336mg
- Sodium: 687mg
- Exchanges: 2 vegetable, 4 1/2 lean meat, 2 fat
- Carbohydrate Servings: 1