Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking.
1 pound boned, skinned chicken thighs, rinsed and patted dry
2 tablespoons all-purpose flour
1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon capers, drained and minced
Grated zest and juice of 1 lemon
1/2 cup dry white wine
1 3/4 cups chicken broth
1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
1 cup finely chopped flat-leaf parsley
1 cup pitted medium green olives
How to Make It
Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.
Note: Nutritional analysis is per serving.
To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.
This is very flavorful. I added some extra chicken broth and would add even more next time - otherwise there is very little sauce to the stew and we like to have some for mopping up with crusty bread. The only other change I would make would be to cut the olives in half to more evenly distribute the flavor throughout the dish.
Easy, flavorful recipe! As everybody else (see below) is doing, I made a few subs. I find canned artichokes are fine, and easier to keep around. And have you tried finding pitted green olives lately (unstuffed)?--I subbed with pitted Kalamata olives, which worked great! And the last sub?--I did this in the crockpot, as I was dealing with a little, scrawny rooster instead of thighs. First browned & sauteed as specified and then put everything in the slow cooker on high for 4 hours. Great stuff!
This was delicious AND easy! I made a slight change though. Being gluten intolerant, I browned the chicken without the flour, then added a little arrowroot to thicken the sauce. Would definitely make this again.
Really delicious. We made a couple of subs - various fingerling potatoes (the purple ones added nice color), and marinated artichokes since I couldn't find frozen ones. Wonderful for a cool spring night.
The original recipe included two variations—a red (tomato) version, and one with fish. I think I like the red version even more than this one. I was disappointed that they didn't include the variations with the online recipe, but I finally found the December 2006 issue and I'm including them here: >>MAKE IT RED: Add red chile flakes instead of the lemon zest (omit lemon juice), and substitute 1 can (14 oz.) petite diced tomatoes, with juices, for the white wine. Omit potatoes and use black olives instead of green. >>TRY FISH: Replace chicken with halibut chunks, omitting step 1 and skipping the browning in step 2 (simply sauté the garlic, capers, and lemon zest in the oil). Sprinkle the fish with salt and pepper, add to the stew with the artichokes, and cook until opaque in the center.
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