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20 minute dinner recipes

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Chicken with Artichokes & Olives


From EatingWell:  January/February 1996

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

4 servings | Active Time: 45 minutes | Total Time: 1 1/4 hours



  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.
  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.
  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.
  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.


Per serving : 421 Calories; 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

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 1/2 lean meat, 2 fat