Braised Chicken Thighs with Artichokes and Greek Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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