Chicken Thighs with Artichokes and Olives (Mediterranean)

This one pan chicken with artichokes and olives is the perfect recipe when you need a quick weeknight dinner meal. The combination of crispy chicken, briny olives, flavourful marinated artichokes and fresh lemon just can’t be beat.

4 chicken thighs, bone-in, skin-on
2 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 small onion, sliced
1 (14 oz) can artichoke hearts, drained and quartered
½ cup olives, mixed such as green and black
1 cup white button or baby portabella mushrooms, sliced
1 lemon, thinly sliced
½ cup dry white wine or chicken broth
½ cup chicken broth
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. capers
1 tsp. dried oregano
½ tsp. crushed red pepper flakes
sea salt
black pepper, freshly ground

Garnish:
fresh parsley

Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.

In the same skillet, add the onions, mushrooms and garlic. Sauté until fragrant and softened.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.

Add the chicken broth, oregano, crushed red pepper, artichokes, olives, lemon slices (or juice) and capers. Return the chicken to the skillet.

Simmer for about 20 minutes until the chicken is cooked through and tender.

Sprinkle with fresh parsley and serve hot.

Makes 4 servings.