He produced a dish so simple, yet so delicious, I wrote down the ingredients to try when I got home.
Fast forward to a snowy night when I needed a great meal in a hurry with ingredients I had on hand. I remembered that afternoon in Italy and decided to try to replicate that perfect dish.
This easy, elegant dish comes close. I hope you enjoy it!
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- 1 1/2-2 lb
- chicken thighs, skinless and boneless
- 1 can(s)
- artichoke hearts, canned (quartered, water packed)
- 10 - 12 large
- spanish olives stuffed with pimento (halved)
- 1 c
- white wine (or chicken broth)
- salt and pepper to taste
1Preheat oven to 350º. Place chicken in a 3 quart casserole dish.
2Drain artichoke hearts and place them on top of the chicken.
3Cut olives in half and toss them on top of the artichokes.
5Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.