This is our go-to weeknight dinner when we want something simple but really flavorful. Chicken thighs don't get as much love as chicken breasts, which is crazy considering they have so much more flavor. That's why I'm a dark-meat girl. Teamed up with Mediterranean flavors, a big trend in Baja cooking, this is a simple and delicious meal that pairs nicely with simple white rice and a glass of crisp Chardonnay.
2 Tbsp. extra-virgin olive oil
1 1/2 pounds bone-in, skinless chicken thighs
Salt and freshly ground black pepper
1 shallot, thinly sliced
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
3/4 cup low-sodium chicken broth
1/2 cup chopped, pitted olives
1/2 cup dry white wine, such as Chardonnay
2 garlic cloves, chopped
1 Tbsp. capers, drained
2 tsp. chopped, fresh parsley
1 tsp. chopped, fresh thyme
1 tsp. chopped, fresh rosemary
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.