Photo: Ryan Szulc
Chicken thighs are always juicy, try them in this savoury mix of kalamata olives, artichoke hearts and a fresh tomato sauce.
2 lbs boneless, skinless chicken thighs, halved if large
freshly ground black pepper
1 tbsp chopped thyme, divided
3 tbsp olive oil, divided
2 cups diced fennel bulb, (1-in. pieces)
2 tbsp chopped garlic
1/4 tsp hot-pepper flakes
1 796-mL can Italian plum tomatoes, squished up
1 cup chicken broth, (homemade or sodium-free)
1/2 cup pitted Kalamata olives
1 397-mL can quartered artichoke hearts, drained
2 tbsp chopped Italian parsley
Season chicken with salt, pepper and 1 tsp thyme. Heat 2 tbsp olive oil in a Dutch oven on high. Working in batches, fry chicken until brown, 3 min a side. Set aside.
Add remaining 1 tbsp oil to pot, then add fennel and sauté for 4 min or until softened and lightly browned. Add garlic and chili flakes and sauté 1 min longer. Add tomatoes, stock and remaining thyme and bring to a boil. Add chicken, cover pot and turn heat to low. Simmer gently for 22 min or until chicken is cooked through (it should be very tender).
Remove lid, add olives and artichoke hearts and simmer on mediumhigh for 8 min or until sauce has thickened. Adjust seasoning to taste and sprinkle with parsley before serving.
Calories 249, Protein 24g, Carbohydrates 11g, Fat 13g, Fibre 3g, Sodium 499mg.
Reheat on your host’s stove on medium-low with the lid on, adding a little water to the sauce, if necessary, to loosen it up again.
Originally published in the November 2012 issue. Photo by Ryan Szulc.
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