About this recipe:Chicken with artichokes is a classic flavour combination, here given a Mediterranean touch with thin slices of red pepper, black olives, thyme and a hint of lemon. Boiled rice or new potatoes are ideal accompaniments for this vitamin-packed dish that is healthily low in calories and saturated fat.
4 tbsp plain flour
1 tbsp dried thyme
8 skinless boneless chicken thighs, about 450g (1 lb) in total
3 tbsp sunflower oil
1 garlic clove, crushed
1 can artichokes (canned in water), about 400g, drained and halved
2 red peppers, seeded and thinly sliced
85 g (3 oz) stoned black olives, halved
4 tbsp dry white wine
125 ml (4 ½ fl oz) chicken stock, preferably home-made
finely grated zest of 1 lemon
salt and pepper
sprigs of fresh thyme
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Method Prep:5min › Cook:20min › Ready in:25min
Place the flour, thyme, salt and pepper in a large polythene bag and shake well. Add the chicken thighs to the bag and shake until they are lightly and evenly coated. Remove the chicken to a plate, shaking off any excess flour. Preheat the oven to its lowest setting.
Heat the oil in a large, heavy-based frying pan over a moderate heat. Add the thighs and sauté for about 3 minutes on each side, moving around occasionally, until golden brown. If they stick, add a little hot water.
Turn the thighs over and cook for a further 8 minutes or until the juices run clear when they are pierced. Transfer to a heatproof platter and keep warm in the oven.
Pour off excess oil from the pan, leaving just a film, then add the garlic and cook for 10 seconds, stirring. Add the artichokes and red peppers, and sauté for 3–5 minutes, stirring frequently, until the peppers are tender. Stir in the black olives.
Add the wine and allow to bubble, stirring, until it has evaporated. Stir in the stock and lemon zest, bring to the boil and cook until reduced by about half. Season.
Transfer the chicken thighs to serving plates and spoon the artichoke and pepper mixture alongside. Garnish with thyme sprigs and lemon wedges, and serve.