Pollo con Carciofi e Olive

Pollo con Carciofi e Olive ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 2 tbsp Olive Oil
• 0.75 tsp Salt
• 0.5 tsp Black Pepper
• 4 cloves Garlic
• 1 medium Shallot
• 0.5 cup Dry White Wine
• 1.5 cups Chicken Broth
• 14 oz can Marinated Artichoke Hearts (drained)
• 0.5 cup Kalamata Olives (pitted, halved)
• 1 tbsp Fresh Oregano
• 1 tsp Lemon Zest
• 2 tbsp Fresh Parsley (for garnish)

Watch how to make Pollo con Carciofi e Olive

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo con Carciofi e Olive

1. Pat dry 1.5 lbs of boneless, skinless chicken thighs with paper towels. Season them thoroughly with 0.75 tsp salt and 0.5 tsp black pepper on all sides.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
3. Carefully add the seasoned chicken thighs to the hot skillet and sear for 5-7 minutes per side, until deeply golden brown and a crust has formed. The chicken does not need to be cooked through at this stage.
4. Remove the seared chicken from the skillet and set aside on a plate. Reduce the heat to medium-low.
5. Add 4 minced garlic cloves and 1 finely diced medium shallot to the skillet. Sauté for 2-3 minutes, stirring occasionally, until fragrant and softened, being careful not to burn the garlic.
6. Pour in 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes, allowing the wine to reduce slightly.
7. Stir in 1.5 cups chicken broth, the drained 14 oz can of marinated artichoke hearts, 0.5 cup pitted and halved Kalamata olives, and 1 tbsp fresh oregano.
8. Bring the sauce to a gentle simmer, then return the seared chicken thighs to the skillet, nestling them into the sauce. Ensure the chicken is partially submerged.
9. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).
10. Remove the lid, stir in 1 tsp lemon zest, and taste the sauce, adjusting seasoning with more salt or pepper if needed.
11. Serve the Pollo con Carciofi e Olive directly from the skillet, garnished with 2 tbsp fresh parsley. This dish pairs wonderfully with crusty bread or a side of polenta.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.