Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking.
To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon. -- Taken from Sunset by Darienne
1 lb. boneless, skinless chicken thighs, rinsed and patted dry
2 tablespoons all-purpose flour
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers, drained and minced
1 lemon, grated zest and juice
1/2 cup dry white wine
1 3/4 cups chicken broth
1 lb. Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
8 ounces thawed frozen artichoke hearts, quartered if large
1 cup flat-leaf parsley, finely chopped
1 cup medium green olives, pitted
Lemon wedges
Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.
Serves 4.
