Mediterranean chicken thighs, braised in a savory wine sauce and accompanied by artichokes and Greek olives, are delicious served with orzo, rice or roasted potatoes. Enjoy this dish as a special dinner with loved ones—or even yourself!
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 bone-in chicken thighs (about 2 pounds)
- 1 can (14 ounces) water-packed small artichoke hearts, drained
- 3 shallots, halved
- 1/3 cup dry white wine
- 1/2 cup pitted greek olives
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1 garlic clove, thinly sliced
- 1 tablespoon drained capers
- 1 teaspoon ground sumac or za'atar seasoning
Instruction
- Preheat oven to 375°. In a 12-in. cast-iron or other ovenproof skillet, heat butter and oil over medium-high heat. Brown chicken, skin side down. Turn thighs over; arrange artichokes and shallots around chicken. Cook 1 minute longer. Add wine to pan; cook 1 minute longer, stirring to loosen browned bits from pan.
- Add remaining ingredients to pan. Bake 15-20 minutes or until a thermometer inserted into chicken reads 170°-175°.
