White Wine-Braised Chicken and Artichokes

Serves 6 to 8

Active time: 25 minutes

Total time: 40 minutes

For this skillet chicken dinner, the poultry is dredged in flour that’s been seasoned with paprika, oregano and onion, then pan-seared until golden. The pieces are simmered with wine, artichoke hearts and olives to create a briny, brothy sauce. Serve as is, with a green salad, or with your favorite grain or crusty bread on the side.

Storage notes: Refrigerate for up to 3 days; freeze for up to 3 months.

1⁄2 cup all-purpose flour

1 teaspoon dried oregano

1 teaspoon paprika

1⁄2 teaspoon onion powder

1⁄4 teaspoon fine salt, plus more to taste

1⁄4 teaspoon freshly ground black pepper, plus more to

taste

8 bone-in, skin-on chicken thighs (41⁄2 to 5 pounds), skin removed and patted dry (Note: Removing the skin decreases fat content, but you can leave it on if you wish.) 3 tablespoons olive oil, plus more as needed

11⁄4 cups white wine or chicken broth

Two (14-ounce) cans artichoke hearts, drained and quartered

1/2 cup pimento-stuffed green olives

In a shallow dish or large zip-top bag, combine the flour, oregano, paprika, onion powder, salt and pepper. Add the chicken and turn to coat both sides.

Place a large plate near the stove. In a large, high-sided skillet over medium-high heat, heat the oil until it shimmers. Working in batches to prevent crowding, shake off excess flour from the chicken, add it to the skillet and cook until golden brown on both sides, 3 to 5 minutes per side. Transfer the chicken to the plate.

Reduce the heat to medium and add the wine or broth, scraping up any browned bits from the bottom of the skillet. Add the artichokes and olives and bring to a simmer. Nestle the chicken pieces back in the skillet, along with any accumulated juices. It’s OK if they touch or overlap a bit.

Reduce the heat to medium-low, partially cover and simmer until the chicken is cooked through, 10 to 15 minutes. (A meat thermometer should register 165 degrees when inserted into the thickest part of the largest piece of chicken.)

Remove the lid and, if necessary, simmer until the sauce thickens slightly, 1 to 2 minutes. Taste, and season with more salt or pepper as desired. Serve warm.

Substitutions: Instead of bone-in, skin-on chicken thighs, use boneless, skinless chicken thighs, but note that the cook time will decrease slightly. You may also use chicken breasts, preferably bone-in (with or without skin), but if you do, simmer the chicken with the skillet completely covered and note that it will probably take longer for these larger pieces to reach an internal temperature of 165 degrees.

Nutritional Facts per serving (1 chicken thigh without skin, 3 tablespoons sauce), based on 8 | Calories: 431; Fat: 17 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Sodium: 621 mg; Cholesterol: 214 mg; Protein: 51 g; Fiber: 2 g; Sugar: 1 g

Adapted from “30-Minute Meal Prep” by Robin Miller (Sourcebooks, 2023).