With chicken thighs and a few pantry items you can have this satisfying dish on the table in no time. Serve over brown rice noodles, zucchini noodles or rice. If not using wine in cooking, increase broth to 1 ¼ cups. As chicken thighs vary in size, you may have to eye it at the market and choose pieces over the weight.
6ouncesquartered canned artichoke heartsabout half a can, drained
3clovesgarlicfinely chopped
2teaspoonsdried herbsItalian blend, oregano, or basil
1pinchred pepper flakes
¾cupchicken brothlow sodium
½cupred wineoptional, or use more broth
115 ouncecan diced tomatoes
8ouncessmall mushroomsquartered
Optional garnishes
2teaspoonsfresh chopped parsley or oreganooptional
2tablespoonsgrated Parmesanoptional, skip for dairy-free
Instructions
Trim excess fat and skin from chicken thighs. Season chicken with salt, pepper and granulated garlic. Heat olive oil in a pan large enough to hold the chicken flat in a single layer over medium heat. Use a 5 ½ quart Dutch oven, 3 ½ quart brasier, or 3-4 quart saute pan. Add the chicken skin side down and cook until the skin has a golden crust, about 5 minutes. Remove the chicken to a plate or rimmed baking pan.
Drain excess chicken fat but leave a little. Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes. Turn the heat down if needed so the onion does not burn. Add the artichokes hearts, garlic, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes.
Add the tomatoes to the pan and stir to mix them in. Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling. Place the lid on the pan, turn heat to low and cook until the chicken reaches an internal temperature of 165°, 18-20 minutes. Sprinkle with fresh herbs and Parmesan.