Name: Braised Chicken Thighs with Artichokes and Greek Olives
Yield: serves 8 (serving size: 1 thigh and about 1/2 cup artichoke mixture)
Ingredients: 2 tablespoons olive oil; 8 skinless, boneless chicken thighs (about 2 pounds); 3/4 pound cremini mushrooms, quartered; 2 cups chopped onion; 4 garlic cloves, crushed; 3/4 cup canned fat-free, less-sodium chicken broth, divided; 3/4 cup red wine, divided; 3 tablespoons balsamic vinegar; 2 tablespoons tomato paste; 2 cups small red potatoes, halved; 1/2 cup kalamata olives, pitted; 1/2 teaspoon salt; 1 teaspoon dried thyme; 1/4 teaspoon freshly ground black pepper; 1 (14-ounce) can water-packed artichoke hearts, drained and quartered; 1/3 cup chopped fresh flat-leaf parsley

Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from skillet; set aside. Add mushrooms, onion, and garlic; sauté 5 minutes or until tender. Remove from skillet. Add 1/4 cup broth and 1/4 cup wine to skillet; stir to loosen browned bits. Stir in vinegar and tomato paste. Return chicken and onion mixture to skillet; add 1/2 cup broth, 1/2 cup wine, potatoes, and next 5 ingredients (olives through artichokes), stirring gently. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Sprinkle with parsley.

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Braised Chicken Thighs with Artichokes and Greek Olives

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