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The finished One Pot Braised Chicken Thighs

One Pot Braised Chicken Thighs with Potatoes and Artichoke Hearts

  • Author: Marie Bostwick
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2.5 pounds boneless, skinless chicken thighs, trimmed of visible fat (about 8–10 thighs)
  • 2.5 T olive oil, divided
  • 1 medium onion, peeled and medium diced
  • 2 large garlic cloves, peeled and sliced thin
  • ½ cup white wine (can sub chicken broth)
  • 12 oz whole bite-sized potato (can sub regular potatoes, cut into bite-sized pieces)
  • 1 14oz can artichoke hearts, drained and sliced into halves
  • 2 medium tomatoes, seeded and chopped
  • 4 tsp fresh thyme, divided
  • 1.5 cups low sodium chicken broth
  • 20 kalamata olives, sliced into halves
  • ¼ cup chopped parsley
  • 2 lemons, zested and juiced
  • 2 T flour (optional)
  • Kosher salt
  • Pepper

Instructions

  1. Preheat oven to 350 degrees. Sprinkle chicken thighs lightly with salt and pepper
  2. Place 2 T olive oil in ovenproof lidded casserole or Dutch oven, on the stove over medium high heat. Place half the chicken in the hot oil, searing about 3 minutes on each side, until beginning to brown slightly. Remove seared chicken to a platter. Repeat with the remaining pieces.
  3. Add remaining ½ T of oil to the casserole, along with onion and garlic. Sprinkle with lightly with salt and pepper. Lower heat to medium. Cook, stirring frequently, until onions are soft and translucent, 4 to 5 minutes. Pour the half cup of wine into the pot. Scrape bottom with a wooden spoon or spatula, to loosen any browned bits.
  4. Add seared chicken thighs, potatoes, artichoke hearts, tomatoes, half the fresh thyme, and the chicken broth to the pot. Increase the heat and bring the liquid to a boil.
  5. Place the casserole in the preheated oven and cooked, covered, for 20 minutes.
  6. Pull the casserole from the oven. Place the flour in a small bowl and whisk into about ½ cup of the hot broth, making a thick smooth slurry. (Flour is optional and only necessary if you want a slightly thicker sauce. Omit for a gluten free version.) Add the slurry to the pot, along with the parsley and olives. Return pot to the oven and cook, covered, for an additional 10 minutes.
  7. Remove pot from stove. Stir in juice and zest of the lemons and the remaining thyme. Taste to adjust seasonings and serve.

Find it online: https://mariebostwick.com/one-pot-braised-chicken-thighs-with-potatoes-and-artichoke-hearts/