Recipe Background
Need a taste of some rustic comfort? These Tuscan Chicken Thighs should do the trick. The boneless bites of boldness bring bounds of beautiful flavor blends! Garlic, herbs, with a little hint of salt, it's truly a tasty trifecta! The earthy artichokes, bursting tomatoes, and tangy olives bring the excitement that your dinnertime needs. So, fully satisfy your craving with these Tuscan Chicken Thighs! They're everything you hoped for and more!
Need a taste of some rustic comfort? These Tuscan Chicken Thighs should do the trick. The boneless bites of boldness bring bounds of beautiful flavor blends! Garlic, herbs, with a little hint of salt, it's truly a tasty trifecta! The earthy artichokes, bursting tomatoes, and tangy olives bring the excitement that your dinnertime needs. So, fully satisfy your craving with these Tuscan Chicken Thighs! They're everything you hoped for and more!
Ingredients
- water to taste
- 3 small artichokes halved lengthwise
- 1 tablespoon fresh lemon juice
- 5 chicken thighs boneless and skinless
- sea salt to taste
- freshly cracked pepper to taste
- dried oregano to taste
- garlic powder to taste
- 1 tablespoon plus 2 teaspoons olive oil divided
- 1 large shallot diced
- 4 cloves garlic cut into thirds lengthwise
- crushed red pepper flakes to taste
- 1 cup chicken broth
- 1 pint grape tomatoes halved
- 2 cups spinach
- kalamata olives to taste
- pitted green olives to taste
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
Directions
- Preheat the oven to 375 degrees F.
- In a large pot with a steamer inside, add the water and bring to a boil.
- Discard the furry portions of the artichoke halves.
- Add the lemon juice and the water to a large bowl.
- Place the artichoke halves in the lemon water, drain, and then place them in the steamer.
- With the lid on, steam the artichoke halves for 10 minutes.
- While the artichoke halves are steaming, season the chicken thighs with the sea salt, the pepper, the oregano, and the garlic powder.
- In a large Dutch oven over medium-high heat, heat 1 tablespoon of the oil.
- Place the chicken in the hot oil and cook until golden-brown, about 3-4 minutes.
- Flip the chicken and cook for 1 minute.
- Transfer the chicken to a plate.
- Heat the remaining oil in the Dutch oven over medium heat.
- Add the shallot to the oil and cook, stirring frequently, until softened, about 1-2 minutes.
- Add the garlic cloves and the crushed red pepper flakes to the shallots and cook, stirring constantly, for 1 minute.
- Add the chicken broth to the shallot mixture and use a wooden spatula to scrape the browned pieces from the bottom of the pan.
- Add the chicken, the tomatoes, the spinach, the kalamata olives, the green olives, and the fresh oregano to the broth mixture and place the lid on the Dutch oven.
- Place the chicken mixture in the oven and bake until the meat reaches an internal temperature of 165 degrees F, about 20-25 minutes.
- Serve the chicken thighs topped with the parsley.
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