Mediterranean Chicken Thighs

Total Time Prep: 15 min. Cook: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
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

Directions

  1. 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.
  2. Add remaining ingredients to pan. Bake 15-20 minutes or until a thermometer inserted into chicken reads 170°-175°.

Nutrition Facts

1 chicken thigh with 1/3 cup artichoke mixture: 378 calories, 26g fat (7g saturated fat), 91mg cholesterol, 551mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 25g protein.

This chicken and artichoke dish was inspired by a once-in-a-lifetime trip to Santorini for my parents' 40th anniversary. It's cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will have you spooning it into your mouth. It’s really a showstopper! —Grace Vallo, Salem, New Hampshire
Recipe Creator
Community Cook

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