Chicken with Artichoke Hearts, Olives, and Capers

Staff Writer
Chicken with Artichoke Hearts, Olives, and Capers
Chicken and Artichokes
Jim Bathie

Chicken and Artichokes

Cookbook author and Bon Appétit contributing editor Dede Wilson has made this with boneless, skinless thighs as well as chicken breasts. You can also substitute white wine for the red for a slightly less dark and rich dish. Serve it with rice or steamed potatoes — or, better yet, the next day with crusty bread. 

4
Servings
797
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 skinned and boned chicken thighs or 2 skinned and boned chicken breasts (cut breasts in halves and then in half crosswise)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow or white onion, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves, crushed
  • 3/4 cups dry red wine
  • One 28-ounce can diced tomatoes, undrained
  • 2 tablespoons balsamic vinegar
  • One 9-ounce package frozen artichoke hearts, thawed
  • 1/4 cup pitted green olives, such as Greek or French in brine, cut in half
  • 1/4 cup pitted black olives, such as kalamata, cut in half
  • 2 tablespoons drained capers
  • 1/4 cup fresh flat-leaf parsley

Directions

Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, a few pieces at a time, 4 minutes total for each batch (2 minutes for breasts). Remove browned chicken pieces to a platter.

Add the onion and cook, stirring occasionally, over medium-low heat until translucent and beginning to lightly brown, about 4 minutes. Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.

Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
42g
64%
Sugar
9g
N/A
Saturated Fat
11g
53%
Cholesterol
223mg
74%
Protein
77g
100%
Carbs
23g
8%
Vitamin A
148µg
16%
Vitamin B12
1µg
20%
Vitamin B6
2mg
100%
Vitamin C
42mg
70%
Vitamin D
1µg
N/A
Vitamin E
4mg
19%
Vitamin K
86µg
100%
Calcium
180mg
18%
Fiber
9g
37%
Folate (food)
87µg
N/A
Folate equivalent (total)
87µg
22%
Iron
6mg
32%
Magnesium
162mg
41%
Monounsaturated
20g
N/A
Niacin (B3)
37mg
100%
Phosphorus
727mg
100%
Polyunsaturated
8g
N/A
Potassium
1544mg
44%
Riboflavin (B2)
0.5mg
28.5%
Sodium
1660mg
69%
Thiamin (B1)
1mg
96%
Trans
0.4g
N/A
Zinc
4mg
24%