- 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
- Place the flour and dried thyme in a large plastic bag and season with salt and pepper.
- Add the chicken thighs to the bag, a few at a time, and shake until they are lightly and evenly coated.
- Remove the chicken to a plate, shaking off any excess coating.
- Preheat the oven to its lowest setting.
- Heat a large, heavy–based frying pan, preferably non–stick, over a high heat.
- Reduce the heat to moderate and add the oil.
- 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.
- (If the pan is not large enough to hold the thighs in a single layer, fry them in batches.
- )Turn the thighs over and cook for a further 8 minutes or until the juices run clear when they are pierced with a knife.
- Transfer the thighs to a heatproof platter lined with a double thickness of paper towel, then place in the oven to keep warm.
- 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 capsicums, and sauté for 3–5 minutes, stirring frequently, until the capsicums 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 to taste.
- Transfer the chicken thighs to serving plates and spoon the artichoke and pepper mixture alongside.
- Garnish with thyme sprigs and lemon wedges, and serve.
Preparation: about 5 minutes
Cooking: 20 minutes