Braised Chicken Thighs with Artichokes and Greek Olives

Ingredients

• 14 ounce water-packed artichoke hearts drained quartered canned
• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.8 pound cremini mushrooms quartered
• 1 teaspoon thyme leaves dried
• 0.8 cup less-sodium chicken broth fat-free canned divided
• 0.3 cup flat-leaf parsley fresh chopped
• 4  garlic cloves crushed
• 0.5 cup kalamata olives pitted
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 2 cups potatoes red halved
• 0.8 cup red wine divided
• 0.5 teaspoon salt 
• 2 pounds chicken thighs boneless skinless
• 2 tablespoons tomato paste 

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add chicken; cook 3 minutes on each side or until browned.
3. Remove chicken from skillet; set aside.
4. Add mushrooms, onion, and garlic; saut 5 minutes or until tender.
5. Remove from skillet.
6. Add 1/4 cup broth and 1/4 cup wine to skillet; stir to loosen browned bits. Stir in vinegar and tomato paste. Return chicken and onion mixture to skillet; add 1/2 cup broth, 1/2 cup wine, potatoes, and next 5 ingredients (olives through artichokes), stirring gently. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done.
7. Sprinkle with parsley.