Braised Chicken Thighs (Pollo del Valle) Recipe
Heat the olive oil in a small Dutch oven over medium heat. Season the chicken thighs heavily with salt and pepper and add to the pot. Sear until golden brown, about 3 minutes per side. Remove the thighs from the pot and set aside.
Add the shallots and cook until translucent, about 2 minutes. Add the artichoke hearts, chicken broth, olives, wine, garlic, capers and herbs and return the chicken thighs to the pot. Bring the mixture to a boil, decrease the heat to low, cover and cook for 40 minutes, or until the chicken is tender.
Braised Chicken Thighs excerpted from Casa Marcela© 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.