Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, January/February 1996


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

359 calories; protein 30.1g; carbohydrates 15.1g; dietary fiber 3.2g; sugars 3.8g; fat 16g; saturated fat 3.4g; cholesterol 141.5mg; vitamin a iu 277.1IU; vitamin c 10.9mg; folate 12.8mcg; calcium 34.7mg; iron 2mg; magnesium 33.8mg; potassium 415.7mg; sodium 807.9mg; thiamin 0.1mg.

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