Mediterranean Braised Chicken Thighs

by WholeFoodWendy
Prep: 15m
Cook: 30m
poultry
Mediterranean Braised Chicken Thighs - Image

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Ingredients
Servings:6
2tbspbutter
2tbspolive oil
2lbbone-in chicken thighs
14ozartichoke hearts
3shallots
1/3cupdry white wine
1/2cupGreek olives
1/3cupchicken broth
1tbsplemon juice
1garlic clove
1tbspcapers
1tspground sumac
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Brown the chicken

    Preheat oven to 375°F. In a 12-inch cast-iron or other ovenproof skillet, heat butter and olive oil over medium-high heat. Add chicken thighs skin side down and brown well.

  1. 2

    Add artichokes, shallots, and wine

    Turn the thighs over. Arrange the drained artichoke hearts and halved shallots around the chicken in the pan and cook for 1 minute. Pour in the wine and cook 1 minute longer, scraping up any browned bits from the bottom of the pan.

  2. 3

    Finish and bake

    Add the pitted olives, chicken broth, lemon juice, thinly sliced garlic, drained capers, and ground sumac to the pan. Transfer to the oven and bake 15 to 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 170°–175°F. Serve straight from the skillet.

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Mediterranean Braised Chicken Thighs

Created by: WholeFoodWendy

Prep Time: 15m
Cook Time: 30m
Servings: 6

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 lb bone-in chicken thighs
  • 14 oz artichoke hearts
  • 3 shallots
  • 1/3 cup dry white wine
  • 1/2 cup Greek olives
  • 1/3 cup chicken broth
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1 tbsp capers
  • 1 tsp ground sumac

Instructions

  1. Brown the chickenPreheat oven to 375°F. In a 12-inch cast-iron or other ovenproof skillet, heat butter and olive oil over medium-high heat. Add chicken thighs skin side down and brown well.
  2. Add artichokes, shallots, and wineTurn the thighs over. Arrange the drained artichoke hearts and halved shallots around the chicken in the pan and cook for 1 minute. Pour in the wine and cook 1 minute longer, scraping up any browned bits from the bottom of the pan.
  3. Finish and bakeAdd the pitted olives, chicken broth, lemon juice, thinly sliced garlic, drained capers, and ground sumac to the pan. Transfer to the oven and bake 15 to 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 170°–175°F. Serve straight from the skillet.

Notes & Tips

Bone-in thighs are the right call here — the fat and collagen do something to the braising liquid that boneless just can't replicate. Good olives matter too; if you can find real kalamata or Castelvetrano instead of the canned black ones, use them. The sumac gives the sauce a lovely brightness that's worth tracking down, though za'atar works in a pinch. Serve over orzo, rice, or with some crusty bread to catch the pan sauce — it would be a crime to waste it.