(Serves 6 to 8)
This recipe has been in the family for many years, and it represents our style of cooking – healthy and easy to prepare with no sacrificing flavor.
- 2 tablespoons extra virgin olive oil, divided
- 8 boneless, skinless chicken thighs
- 1 medium to large yellow onion, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon chopped garlic
- 1/2 cup pitted Kalamata olives
- 2/3 cup white wine
- 4 teaspoons fresh thyme leaves
- 1 cup chicken broth
- 1 can (14.5 ounce) quartered artichoke hearts in water, drained and sliced
In a large skillet or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with salt and pepper; add to pan and cook until browned on both sides, turning once or twice – for around 8 minutes. Remove from pan and set aside.
Heat the remaining 1 tablespoon of olive oil over medium heat. Add the onions and sugar and cook, stirring occasionally, until softened and golden brown. Stir in the garlic and olives and continue cooking for 1 minute, then stir in the wine and thyme. Bring to a boil and continue cooking for around 5 minutes or until the wine is almost all evaporated.
Stir in the chicken broth and artichoke hearts. Add the chicken, cover, reduce heat and simmer for 30 minutes. Remove chicken to a serving platter. Increase heat to high and cook the sauce for 3 to 5 minutes to thicken slightly. Season to taste with salt and pepper (doesn’t need much salt), spoon sauce over chicken and serve.