* Exported from MasterCook II * Chicken With Artichokes & Olives Recipe By : Eating Well Feb 1996 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Low-Cal Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Each Chicken Thighs -- skinned, trimmed Salt And Pepper -- to taste 3 Teaspoons Olive Oil 1 Each Spanish Onion, Halved Lengthwise -- thinly sliced 2 Teaspoons Sugar 2 Large Garlic Clove -- minced 1/2 Cup Kalamata Olives -- pitted 1 1/2 Teaspoons Dried Thyme 1 Cup Reduced Sodium Chicken Broth -- defatted 14 Ounces Artichoke Hearts, Drained & Rinsed -- sliced thin Season thighs with salt & pepper. In a dutch oven or skillet, heat 1 teaspoon oil over medium heat. Add chicken thighs and brown well on all sides. Transfer to a plate lined with paper toweling to drain. Reduce heat to low and add remaining oil. Add the onions and sugar and cook stirring until the onions are a deep golden color approximately 10 minutes. Add the garlic and olives and cook for 1 minute, stirring. Stir in the wine and thyme and cook until wine has almost evaporated,about 5 minutes. Add the chicken broth and artichoke hearts aong with the chicken pieces. Cover and simmer over low heat until chicken is tender and no longer pink, about 1/2 an hour. Transfer chicken, using tongs, to a serving platter and keep warm. Increase heat to high and let boil, uncovered for about 5 minutes or until slightly thickened. Taste and adjust seasonings if needed. Spoon sauce over chicken and serve immediately. 355 calories per serving 28 grams protein 16 grams fat (3 grams saturated fat) 22 grams carbohydrates 282 mg sodium 80 mg cholesterol - - - - - - - - - - - - - - - - - - Enjoy, Doug FW.DOUG@genie.com dougg@pipeline.com