Description
A flavorful and comforting dish featuring braised boneless chicken thighs with artichokes and olives, perfect for a weeknight dinner or a special occasion. The recipe combines tender chicken, tangy olives, and delicious artichoke hearts in a savory thyme-infused sauce.
Ingredients
Units
Scale
For the Chicken and Braising:
-
- 2 tablespoons extra virgin olive oil, divided
- 8 boneless, skin-on chicken thighs
- Kosher salt
- Ground black pepper
For the Sauce and Add-ins:
- 1 medium to large yellow onion, sliced 1/8 to 1/4-inch thick
- 1 teaspoon sugar
- 1 teaspoon chopped garlic
- 2/3 cup white wine
- 1 cup chicken stock
- 4 teaspoons fresh thyme leaves, divided
- 1 can (14.5 ounce) artichoke hearts in water, drained and quartered
- 1/2 cup pitted Kalamata olives
Instructions
- Brown the Chicken: In a large heavy skillet or shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with salt and pepper; place 4 pieces in the pan, skin side down, and cook until browned, around 4 to 5 minutes. Flip the pieces over and continue cooking for 2 minutes. Remove from the pan and set aside. Repeat with the remaining 4 pieces of chicken. Leave the pan uncleaned after cooking.
- Cook the Onion: In the same pan, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the onions, cover, and cook for 2 minutes. Remove the cover, stir in the sugar, and continue cooking while stirring occasionally until the onions are softened and a nice golden brown.
- Deglaze the Pan: Stir in the garlic, followed by the wine. Simmer until the wine is almost all evaporated, about 5 minutes. The onions should now be a deeper brown color.
- Add the Stock and Chicken: Stir in the chicken stock and 2 teaspoons of the thyme. Return the chicken to the pan, skin side up. It should now all fit in one layer as it reduced in size during browning. Nestle the artichoke hearts and olives around the chicken pieces.
- Braise the Chicken: Cover and simmer the dish for 15 to 20 minutes, or until the chicken reaches 165°F on an instant-read thermometer.
- Finish the Sauce: Using a slotted spoon, remove the chicken, artichokes, and olives and transfer them to a serving platter. Keep them warm. Stir the remaining 2 teaspoons of thyme into the remaining sauce. Increase the heat to high and cook for 3 to 5 minutes until the sauce thickens slightly. Season the sauce with salt and pepper as needed, bearing in mind it may not require much extra salt.
- Serve: Spoon the sauce over the chicken, artichokes, and olives, and serve immediately.
Notes
- Gluten free: Use gluten-free chicken stock.
- Chicken thighs: If your store provides boneless, skinless thighs, request that the butcher remove the bones from skin-on thighs. Cooking with the skin on enhances the flavor and texture. If you’ve got bone-in, skin-on thighs, just add an additional 10 minutes to the cooking time.
- Artichoke hearts: For best presentation and flavor, opt for canned organic whole artichoke hearts and quarter them yourself, as pre-quartered options tend to be smaller and less visually appealing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg
