Chicken with Artichokes & Olives
From EatingWell: January/February 1996
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
- 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
- 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.
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
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Main Ingredient
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1996
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)