This is my new go-to, middle of the week, what the heck am I gonna feed ’em dinner. I love to cook, yes, but often I feel irritated and uninspired and just plain resentful that, once again, I’M in charge of dinner. Want to blow those dark feelings away? Well, here’s my solution. Mediterranean Chicken. My boys love, love, love it. We’ve had it maybe four times in the past week and a half and they are thrilled every single time. They hang over the pan, big, sad eyes wanting a taste. Every time I hear another story, “I just need a little taste to tide me over.” Or “Mama! Please! I never had lunch!”. I love it. And Lawdy, it is one easy recipe; most ingredients are probably lounging in your pantry waiting to be used. Redolent with the flavors of the Mediterranean, this dish is ready from start to finish in about one hour. Other ingredients may be added such as olives and capers but I tend to stay away from adding more ingredients with strong flavors as they take over and obliterate the more subtle notes of artichoke and lemon.
Mediterranean Chicken is heavenly served over noodles, mashed potatoes or rice and, my favorites, roasted spaghetti squash or mashed boniato, a kind of white sweet potato loved by Hispanics. This dish is perfect for all you gravy lovers and delicious the following day. Another quick dinner is to serve it with a few bags of fresh spinach sautéed with garlic, seared asparagus and hot, crunchy bread. Enjoy!
- 2 tablespoons olive oil
- 3 pounds boneless, skinless chicken thighs
- salt and pepper
- 2 medium onions, chopped
- 1/2 packed cup sun-dried tomatoes, dried not in oil, chopped
- 5 garlic cloves, finely grated or minced
- grated zest of one lemon
- 1 8.5 ounce can artichoke heart, drained, moisture squeezed out and roughly chopped
- 1 1/3 cups white wine, chicken broth or water
- salt and pepper to taste
- Pour olive oil into a large, high sided frying pan and heat over medium to medium high heat.
- Salt and pepper chicken thighs and place all of them “skin” side down. Do not spread open the chicken. They’re best bunched up as they are packaged.
- When chicken has browned turn all the pieces over to the other side, the side where the bone was.
- When the bone side of the chicken has browned remove to a bowl and set aside.
- To the pan juices add the onion, garlic and chopped sun-dried tomatoes and stir until well combined.
- When the onion is clear add the grated lemon and artichoke hearts and stir well. Pour in the wine, broth or water. I’ve even done combinations of the three when I didn’t have much on hand. It all comes out great.
- Return thighs to the pan, moving the onion artichoke mixture around and spooning it over all the chicken.
- Cover and lower to a simmer. Cook the chicken over low heat for 30 minutes or until fork tender.