Braised Chicken (Italian Pollo del Valle)

This is our go-to weeknight dinner when we want something simple but really flavourful. Chicken thighs don't get as much love as chicken breasts, which is crazy considering they have so much more flavour. This is a simple and delicious meal that pairs nicely with simple white rice and a glass of crisp Chardonnay.

2 Tbsp. extra-virgin olive oil
1½ lbs chicken thighs, bone-in, skinless
sea salt
black pepper, freshly ground
1 shallot, thinly sliced
1 (14 oz) can artichoke hearts, drained and coarsely chopped
¾ cup chicken broth
½ cup olives, pitted, chopped
½ cup dry white wine, such as Chardonnay
2 cloves garlic, chopped
1 Tbsp. capers, drained
2 tsp. fresh parsley, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped

Heat the olive oil in a small Dutch oven over medium heat. Season the chicken thighs heavily with salt and pepper and add to the pot. Sear until golden brown, about 3 minutes per side. Remove the thighs from the pot and set aside.

Add the shallots and cook until translucent, about 2 minutes. Add the artichoke hearts, chicken broth, olives, wine, garlic, capers and herbs and return the chicken thighs to the pot. Bring the mixture to a boil, decrease the heat to low, cover and cook for 40 minutes, or until the chicken is tender.

Makes 4 servings.