Chicken with Artichokes & Olives

Chicken with Artichokes & Olives

5 Reviews
From: EatingWell Magazine, January/February 1996

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

Ingredients 4 servings

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  • 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
  • ½ cup Kalamata olives (2 ounces), pitted if desired
  • ¾ cup dry white wine
  • 1½ teaspoons dried thyme
  • 1 cup reduced-sodium chicken broth
  • 1 14-ounce can artichoke hearts, drained, rinsed and sliced


  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 359 calories; 16 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 30 g protein; 13 mcg folate; 142 mg cholesterol; 4 g sugars; 277 IU vitamin A; 11 mg vitamin C; 35 mg calcium; 2 mg iron; 808 mg sodium; 416 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4½ lean meat, 2 fat

Reviews 5

September 28, 2013
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By: EatingWell User
I cook this with chicken but also with lamb meat and offer gremolata(lemon juice, lemon rind, garlic, parsley) with it.
December 26, 2012
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By: EatingWell User
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
December 23, 2011
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By: EatingWell User
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)
January 14, 2011
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By: Mrs.Massey
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
September 28, 2009
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By: EatingWell User
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
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