Braised Chicken Thighs in white wine with Olives and Artichokes Served with Farro
This chicken dinner is simple for a weeknight meal and special for a weekend gathering meal. With a few quality ingredients you will have a delicious and flavorful chicken dinner served with the Italian grain, farro. The chicken thighs simmer in white wine, green Castelvetrano olives, and herbs. The briny sauce is a dream boat for soaking flavor into the farro and for dipping bread. Oh, and it all cooks in ONE PAN! Minus the farro that cooks separately.
Servings: 6 servings
Ingredients
- 2 cups cooked farro cooked according to package directions
- 2 tablespoons olive oil
- 4-6 medium chicken thighs skin on or off, your preference
- 1 shallot thinly sliced
- 1 cup marinated artichokes in oil
- ½ cup green Castelvetrano olives
- 1 cup dry white wine
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 5 sprigs fresh parsley
Instructions
- Pat chicken dry with a paper towel and season with salt and pepper. Set aside.
- Saute shallots in olive oil on medium-heat until translucent and slightly golden brown on edges, about 3-4 minutes. Add chicken thighs (do not crowd the pan) sear on both sides for about 4-5 minutes until well browned. Turn heat to medium low.
- Add artichokes, olives, and white wine. Mix to combine in pan and scrap any dripping off the bottom to add flavor to the broth. Place the herbs on top of the chicken.
- Cover and simmer on low for about 15-20 minutes until the center of chicken reaches an internal temperature of 165 degrees F and is fully cooked.
- Sprinkle with a little fresh parsley just before serving. Serve hot over prepared farro. Enjoy!
Nutrition
Calories: 360kcal | Carbohydrates: 19g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 365mg | Potassium: 256mg | Fiber: 3g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg
