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Braised Chicken Thighs with Artichokes and Greek Olives

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.