Chicken and artichoke sauté

Chicken with artichokes is a classic flavour combination, here given a Mediterranean touch with thin slices of red capsicum, black olives, thyme and a hint of lemon. Boiled rice or new potatoes are ideal accompaniments for this vitamin–packed dish.

Chicken and artichoke saut


  • ⅓ cup (50 g) plain flour
  • 1 tablespoon dried thyme
  • salt and pepper
  • 8 skinless chicken thigh fillets, about 500 g in total
  • 3 tablespoons sunflower oil
  • 1 clove garlic, crushed
  • 1 can artichokes (canned in water), about 400 g, drained and halved
  • 2 red capsicums, seeded and thinly sliced
  • ⅔ cup (85 g) pitted black olives, halved
  • 4 tablespoons dry white wine
  • ½ cup (125 ml) chicken stock, preferably homemade
  • finely grated zest of 1 lemon
  • sprigs of fresh thyme
  • lemon wedges to serve


  1. Place the flour and dried thyme in a large plastic bag and season with salt and pepper.
  2. Add the chicken thighs to the bag, a few at a time, and shake until they are lightly and evenly coated.
  3. Remove the chicken to a plate, shaking off any excess coating.
  4. Preheat the oven to its lowest setting.
  5. Heat a large, heavy–based frying pan, preferably non–stick, over a high heat.
  6. Reduce the heat to moderate and add the oil.
  7. When the oil is hot, add the thighs, smooth side down, and sauté for about 3 minutes, moving them around occasionally to prevent them from sticking, until they are golden brown.
  8. (If the pan is not large enough to hold the thighs in a single layer, fry them in batches.
  9. )Turn the thighs over and cook for a further 8 minutes or until the juices run clear when they are pierced with a knife.
  10. Transfer the thighs to a heatproof platter lined with a double thickness of paper towel, then place in the oven to keep warm.
  11. Pour off excess oil from the pan, leaving just a film, then add the garlic and cook for 10 seconds, stirring.
  12. Add the artichokes and capsicums, and sauté for 3–5 minutes, stirring frequently, until the capsicums are tender.
  13. Stir in the black olives.
  14. Add the wine and allow to bubble, stirring, until it has evaporated.
  15. Stir in the stock and lemon zest, bring to the boil and cook until reduced by about half.
  16. Season to taste.
  17. Transfer the chicken thighs to serving plates and spoon the artichoke and pepper mixture alongside.
  18. Garnish with thyme sprigs and lemon wedges, and serve.

Serves 4
Preparation: about 5 minutes
Cooking: 20 minutes


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