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

Kathleen Desmond Stang
Source: EatingWell Magazine, January/February 1996


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

359 calories; protein 30.1g 60% DV; carbohydrates 15.1g 5% DV; dietary fiber 3.2g 13% DV; sugars 3.8g; fat 16g 25% DV; saturated fat 3.4g 17% DV; cholesterol 141.5mg 47% DV; vitamin a iu 277.1IU 6% DV; vitamin c 10.9mg 18% DV; folate 12.8mcg 3% DV; calcium 34.7mg 4% DV; iron 2mg 11% DV; magnesium 33.8mg 12% DV; potassium 415.7mg 12% DV; sodium 807.9mg 32% DV; thiamin 0.1mg 12% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was really yummy Just simple and quick. And did I say yummy. This is distinctly a great pantry recipe. I also held it a bit by turning the heat off for 20 minutes and then heating back up for 5 minutes. This recipe is a keeper Pros: Quick simple pantry light delicious Cons: None I can think of Read More
Rating: 4 stars
This was really tasty. I didn't have thighs so I used breasts and it turned out well. I would have preferred more sauce so will skip the last step or reduce the time of the boil. I served it over quinoa not unlike a stew. It was good. sassy San Diego CA Read More
Rating: 4 stars
Easy to make and delicious! I added a little more garlic and served it with asapragus and white rice my husband and I loved it. Pros: easy to make uses common ingredients (you probably already have them on hand) Read More
Rating: 4 stars
Pretty yummy mild flavor This is a yummy dish I have made a few times for my family. I used chicken breasts as I had no thighs but I believe if thighs are used it'd "amp" up the flavor a bit with its dark meat. Recommend. Pros: Easy to prepare Cons: Flavor was more mild then I anticipated Read More
Rating: 4 stars
I cook this with chicken but also with lamb meat and offer gremolata(lemon juice lemon rind garlic parsley) with it. Read More