chicken toscana

Name: Chicken Toscana
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 1 1/2-2 pound(s) chicken thighs, skinless and boneless; 1 can(s) artichoke hearts, canned (quartered, water packed); 10 - 12 large spanish olives stuffed with pimento (halved); 1 cup(s) white wine (or chicken broth); - salt and pepper to taste

(1 RATING)

55 Pinches 2 Photos

Candace Karu

Cape Elizabeth, ME

Updated on Nov 17, 2011

On a trip to Tuscany, we stopped at a small, hilltop village for lunch. Dining outside in the warm, golden fall air, we asked our server to bring us whatever the kitchen recommend. "I'll bring you my family's meal," our charming host said. 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!

Rate

prep time 10 Min

cook time 45 Min

method ---

yield 4 serving(s)

Ingredients

1 1/2-2 pounds chicken thighs, skinless and boneless
1 can artichoke hearts, canned (quartered, water packed)
10 - 12 large spanish olives stuffed with pimento (halved)
1 cup white wine (or chicken broth)
- salt and pepper to taste

How To Make chicken toscana

Step 1

Preheat oven to 350º. Place chicken in a 3 quart casserole dish.

Step 2

Drain artichoke hearts and place them on top of the chicken.
Step 3

Cut olives in half and toss them on top of the artichokes.
Step 4

Add white wine and season to taste.
Step 5

Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.
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