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Chicken with Artichokes & Olives

  • 45 m
  • 1 h 15 m
Kathleen Desmond Stang
“Serve this saucy artichoke-and-olive studded stew over barley.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019