Braised Chicken Thighs with Artichokes and Greek Olives

Leigh Beisch
serves 8 (serving size: 1 thigh and about 1/2 cup artichoke mixture)


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2 tablespoons olive oil
8 skinless, boneless chicken thighs (about 2 pounds)
3/4 pound cremini mushrooms, quartered
2 cups chopped onion
4 garlic cloves, crushed
3/4 cup canned fat-free, less-sodium chicken broth, divided
3/4 cup red wine, divided
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 cups small red potatoes, halved
1/2 cup kalamata olives, pitted
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can water-packed artichoke hearts, drained and quartered
1/3 cup chopped fresh flat-leaf parsley


Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from skillet; set aside. Add mushrooms, onion, and garlic; sauté 5 minutes or until tender. Remove from skillet. Add 1/4 cup broth and 1/4 cup wine to skillet; stir to loosen browned bits. Stir in vinegar and tomato paste. Return chicken and onion mixture to skillet; add 1/2 cup broth, 1/2 cup wine, potatoes, and next 5 ingredients (olives through artichokes), stirring gently. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Sprinkle with parsley.

Created date

October 2003

Nutritional Information

Calories 303
Caloriesfromfat 28 %
Fat 9.4 g
Satfat 1.6 g
Monofat 3.9 g
Polyfat 1.4 g
Protein 27.2 g
Carbohydrate 25.2 g
Fiber 3.4 g
Cholesterol 94 mg
Iron 2.5 mg
Sodium 709 mg
Calcium 31 mg