Braised Chicken Thighs with Artichokes and Greek Olives

Name: Braised Chicken Thighs with Artichokes and Greek Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 397 grams water-packed artichoke hearts, drained and quartered; 3 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 340 grams cremini mushrooms, quartered; 1 teaspoon dried thyme; 177 milliliters canned fat-free, less-sodium chicken broth, divided; 79 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, crushed; 118 milliliters kalamata olives, pitted; 2 Tbsps olive oil; 473 milliliters chopped onion; 473 milliliters red potatoes, halved; 177 milliliters red wine, divided; 1 teaspoons salt; 907 grams skinless, boneless chicken thighs (about; 2 Tbsps tomato paste

Braised Chicken Thighs with Artichokes and Greek Olives might be just the main course you are searching for. One serving contains 303 calories, 25g of protein, and 14g of fat. This gluten free and dairy free recipe serves 8. Head to the store and pick up thyme, olive oil, tomato paste, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 3 minutes on each side or until browned.

Ingredients you will need

Whole Chicken

Remove chicken from skillet; set aside.

Ingredients you will need

Whole Chicken

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Frying Pan

Add mushrooms, onion, and garlic; saut 5 minutes or until tender.

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Mushrooms

Garlic

Onion

Remove from skillet.

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Frying Pan

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.

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Tomato Paste

Artichoke

Potato

Whole Chicken

Vinegar

Olives

Broth

Onion

Wine

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Frying Pan

Sprinkle with parsley.

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Parsley

Equipment

Frying Pan

Ingredients

Servings:

397grams

water-packed artichoke hearts, drained and quartered 3Tbsps

balsamic vinegar 0teaspoons

freshly ground black pepper 340grams

cremini mushrooms, quartered 1teaspoon

dried thyme 177milliliters

canned fat-free, less-sodium chicken broth, divided 79milliliters

chopped fresh flat-leaf parsley 4

garlic cloves, crushed 118milliliters

kalamata olives, pitted 2Tbsps

olive oil 473milliliters

chopped onion 473milliliters

red potatoes, halved 177milliliters

red wine, divided 1teaspoons

salt 907grams

skinless, boneless chicken thighs (about 2Tbsps

tomato paste

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are great choices for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Skouras Saint George Agiorgitiko. It has 4.1 out of 5 stars and a bottle costs about 18 dollars.