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Braised Chicken Thighs with Tomatoes, Olives and Artichokes Recipe

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This recipe for Braised Chicken Thighs with Tomatoes, Olives and Artichokes is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 or 8 boneless, skinless chicken thighs
olive oil
1 onion, chopped
1 tsp minced garlic
1/2 tsp thyme
1 (15 oz) can diced tomatoes
2 Tbls. tomato paste
1/2 cup pitted Kalamata olives, cut in half lengthwise
1 jar marinated, artichoke hearts, drained
salt and pepper to taste
Directions:
Directions:
Salt and pepper the chicken thighs. Brown in olive oil in large skillet over moderately high heat. Brown on both sides, you don't need to cook it through, it will finish cooking when you simmer it. Remove to platter.
Cook the onion, garlic and thyme in the skillet til soft, over moderately low heat. Add the tomatoes, tomato paste, olives and artichokes to skillet. Return the chicken to the skillet. Bring to boil, then reduce to simmer. Simmer for about 25 minutes, turning the chicken occasionally.
Personal Notes:
Personal Notes:
Yummy! I think this would be just as good with green olives...

 

 

 

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