Chicken with Artichokes & Olives

From EatingWell: January/February 1996

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

READER'S COMMENT:

"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....

4 servings

Active Time: 45 minutes

Total Time: 1 1/4 hours

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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
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

Preparation

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

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.

Nutrition Bonus: Selenium (32% daily value), Zinc (22% dv), Vitamin C (19% dv).

Carbohydrate Servings: 1

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

More From EatingWell

10-Minute Breakfast Recipes

If you’re in a rush and thinking about skipping breakfast,...

Low-Calorie Slow Cooker Recipes

If you’re trying to lose weight, consider your slow-cooker...

Spring Chicken Recipes

Chicken is a versatile and cheap option for a healthy dinner...

Spring Cake Recipes

Who said you can’t have your cake and eat it too? These...
Healthy Meatball Recipes

Spaghetti and Meatballs is a classic, comforting Italian...

Low-Calorie Chicken Recipes for a Crock Pot

Chicken is a lean and versatile option for dinner, especially...

Summer Fruit Pies and Fruit Tarts

Berries and fresh summer fruit star in our healthy homemade...

100-Calorie Fruit Desserts

There's no need to forgo a sweet ending to a meal—even if you...
Healthy Winter Fruit Recipes & Winter Vegetable Recipes

Our healthy winter recipes featuring the winter’s best fruits...

High-Blood-Pressure-Diet Recipes

There’s no “magic bullet” for preventing high blood pressure...

Low-Sodium Dinner Recipes

These recipes fit into a lower sodium diet with no more than...

Heart-Healthy Recipes for Chicken

Preventing heart disease through diet is made easier with our...
Quick Heart-Healthy Recipes for Dinner

If you’re concerned about heart health and eating for a...

Heart-Healthy Recipes for Breakfast

Breakfast is good for your heart, says recent research in the...

Heart Healthy Recipes for Two

Preventing heart disease through diet is made easier with our...

Heart-Healthy Apple Recipes

The sweet, juicy crunch of a bright, fresh apple is a sure...