Braised Artichoke Chicken Thighs

Tender braised chicken is accented with Mediterranean flavors in this mouth-watering Braised Chicken with Olives and Artichokes recipe.

this Recipe

I love braised chicken – a traditional cooking method in which chicken pieces are browned and then simmered, covered, in liquid (usually wine and/or stock). The result is super moist, flavorful and colorful chicken. Browning the chicken first not only amps up the flavor, it also caramelizes the skin to a pretty golden color. Simmering in the wine/stock ensures it stays moist, and imbues it with even more flavor.

Mom’s Braised Chicken Thighs (Dutch Oven Recipe)

This recipe for Braised Chicken with Olives and Artichokes came from my mom. Not surprising, since it fits all of her criteria for a good recipe – easy to prepare with readily available ingredients, attractive on the plate, and full of flavor. Browned chicken thighs, brin-y Kalamata olives and sweet artichoke hearts are simmered in a white wine-chicken stock sauce flavored with onion, garlic, and thyme. Delicious and attractive enough to serve to guests, easy enough for everyday!

White Wine Braised Chicken Ingredients

Here’s what you’ll need to make this delectable chicken dish:

• Extra virgin olive oil
• Boneless ( or bone-in), skin-on chicken thighs
• Kosher salt
• Ground black pepper
• Yellow onion
• Sugar
• Garlic
• White wine
• Chicken stock
• Fresh thyme leaves,
• Canned artichoke hearts in water
• Pitted Kalamata olives

Artichoke Chicken Thighs Substitutions and Variations

If you prefer, you can substitute chicken breasts for the thighs. And you can toss in some sliced or chopped fennel, add some pitted green olives, capers and/or toss in some chopped fresh chives or parsley when finishing the sauce.

How to make Chicken with Artichokes and Olives

Here’s an overview of the steps in involved in creating this moist, flavorful chicken:

1. Sear chicken.
   In a large heavy skillet or shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with salt and pepper; place 4 pieces in the pan, skin side down, and cook until nicely browned, around 4 to 5 minutes. Flip pieces over and continue cooking for 2 minutes. Remove from pan and set aside. Repeat with remaining 4 pieces – don’t clean out the pan when done.
2. Sauté onions.
   In the same pan, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the onions, cover and cook for 2 minutes. Remove cover, stir in sugar and continue cooking, stirring occasionally, until onions are softened and a nice golden brown.
3. Add garlic and wine.
   Stir in the garlic and then the wine. Simmer until the wine is almost all evaporated, around 5 minutes. Onions should now be a darker brown color.
4. Add stock, thyme, chicken, artichokes and olives; cover and simmer.
   Stir in the chicken stock and 2 teaspoons of the thyme. Add the chicken skin-side up (it should all fit in one layer now, as they shrink a bit when browned). Nestle artichoke hearts and olives around the chicken pieces. Cover and simmer for 15 to 20 minutes, or until the chicken reaches 165 degrees on an instant read thermometer.
5. Remove chicken, artichokes and olives; finish sauce.
   Using a slotted spoon, remove chicken, artichokes and olives to a serving platter and keep warm. Stir remaining 2 teaspoons thyme into remaining sauce in pan, increase heat to high and cook 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.

Tips for Braised Boneless Chicken Thighs

Here are a few tips to ensure that your chicken will come out perfectly every time:

• Use skin-on chicken – and dry it before cooking. You can substitute breasts for the thighs, but regardless of which cut you use, make sure it still has the skin. And, make sure to pat the skin dry – otherwise, it won’t brown properly. The skin keeps the meat moist, and also provides a nice golden crust on the top.
• Make sure the chicken skin is nicely browned. If you don’t cook it long enough, it will become soft and not as nice looking after it finishes cooking.
• Purchase canned whole artichoke hearts. I prefer starting with whole artichoke hearts and them cutting them into quarters myself rather than purchasing ones that are already quartered. I find they hold their shape and look better in this dish if I quarter them.
• Use good quality wine. As with all recipes, the quality of the ingredients has a big impact on the quality of the finished dish. Use a nice white wine – it doesn’t have to be too expensive, but please don’t use the cheap stuff.

How to Serve:

Here are a few of the side dishes I like to serve with this chicken:

• Lemon Rice
• Roasted New Potatoes
• Mashed Potatoes with Parsley and Chives
• Simple Tossed Salad with Sharp Vinaigrette
• Arugula and Tomato Salad
• Lemon Dijon Dressed Spinach Salad

Storing Chicken and Artichokes in Wine Sauce

If you have leftovers, cool, cover and refrigerate for up to 4 days. Reheat in a microwave.

Can this recipe be made ahead?
Yes, you can prepare and cook this dish up to 2 days ahead, cool, place in a sealed container and refrigerate. To reheat, bring to room temperature, place in a large skillet and heat over medium heat.

Can you freeze leftovers?
Yes, you can freeze any leftovers from this dish, in a sealed container. They will last for up to 1 month.

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Note: This post is an update to a recipe I shared back in 2011. I’ve been playing around with it over the years, keeping the ingredients the same but varying the method, to increase the flavor and overall appeal. I hope you enjoy this new and improved version!

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Note: the bowl in the recipe photo is melamine and bamboo by Q Squared Potter and can be purchased at Homefest.