Chicken with Artichoke Hearts, Olives, and Capers
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.
- 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
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.