Ingredients Jump to Instructions ↓

  1. 8 chicken thighs (about 2 pounds total), skin and fat removed Salt & freshly ground pepper to taste

  2. 3 teaspoons extra-virgin olive oil, divided

  3. 1 Spanish onion, cut in half lengthwise and thinly sliced

  4. 2 teaspoons sugar

  5. 2 large cloves garlic, very finely chopped

  6. 1/2 cup Kalamata olives (2 ounces), pitted if desired

  7. 3/4 cup dry white wine

  8. 1 1/2 teaspoons dried thyme

  9. 1 cup reduced-sodium chicken broth

  10. 1 14-ounce can artichoke hearts, drained, rinsed and sliced

Instructions Jump to Ingredients ↑

  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. 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.


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