Chicken with Artichokes, Olives and ChickPeas in a light tomato and wine sauce is an easy week day meal. I like to use a combination of chicken legs and breasts. My family prefers that, but use whatever chicken part you like. Thighs would even work great. I like to serve this dish with roasted tomatoes and salad. I even love to pour my husband and I an amazing glass of Santa Margherita, my favorite Pinot. Such an amazing overall meal. This dish even makes great leftovers. In fact, I think it even tastes better the next day.
Chicken with Artichokes, Olives and ChickPeas
5 Tbsp. Olive Oil
1 Spanish Onion – Sliced Thinly
4 Chicken Breast sliced in half and 6 Legs (I use skin on)
1 Tsp. Salt – plus extra to season chicken
½ Tsp. Pepper – plus extra to season chicken
1 Pint Cherry Tomatoes – halved
¾ Cups White Wine
¼ Cup Chopped Parsley
4 Tbsp. Butter
2 Cups Chickpeas – Drained
1 Cup of Artichoke Hearts- Halved – I used the canned
¾ Cups Kalamata Olives – Pitted and Halved
1 tsp. Fresh Thyme
In a large frying pan, saute the onions in the olive oil for 3 minutes. Remove the onions from the pan. Season the chicken on both sides with salt and pepper and add to the pan. Brown on both sides. Add the onion back to the pan and then add in tomatoes and saute for 5 minutes. Next add in the wine, salt and pepper. Scrape the bottom of the pan with a wooden spoon to get off all the good bits from the pan. Simmer for 5 minutes.
Preheat the oven to 350 degrees.
In a large baking pan, combine the chickpeas, artichokes, and olives.
Next add the butter to the chicken and let it melt into the sauce. Add the parsley. Pour the chicken mixture over the chickpea mix and combine. Put in the oven and cook covered for 45 minutes.