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
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- January/February 1996