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 can 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.
Per serving :
20 g Fat;
5 g Sat;
10 g Mono;
116 mg Cholesterol;
15 g Carbohydrates;
36 g Protein;
4 g Fiber;
687 mg Sodium;
336 mg Potassium