Ingredients

The following ingredients have 4 Servings
  • 4 Chicken thighs ((bone-in with skin))
  • ½ tsp. sea salt
  • ¼ tsp. white pepper
  • 1 tsp. avocado oil ((or favorite oil))
  • ¼ cup diced onion
  • 1 cup sliced mushrooms
  • 3 cloves garlic ((slivered))
  • ¾ cup chicken broth
  • ¼ cup white wine
  • ½ cup artichoke hearts ((chopped))
  • 3 T. sun-dried tomatoes ((chopped))
  • 8 kalamata olives ((sliced in half))
  • 2 tsp. capers ((optional))
  • ¾ tsp. crushed red pepper flakes ((or to taste))
  • 3/4 cup half and half ((or heavy cream))
  • ¼ cup parmesan cheese
  • 2 T. Italian parsley or basil ((chopped))
  • ¼ cup feta cheese ((crumbled))

Instruction

  • Season chicken with salt and pepper.
  • Heat oil in a deep pan and brown chicken thighs, fat side down first, for four minutes on each side, or until browned. Remove chicken from the pan and set aside.
  • Drain chicken fat from pan and put 2 tablespoon of the fat back in, or use more avocado oil. Sauté onion and mushrooms for one minutes. Add garlic and saute for 30 seconds.
  • Deglaze with chicken broth, and wine. Add artichoke hearts, sun-dried tomatoes, black olives, capers, and red pepper flakes. Simmer for five minutes over low to heat. 
  • Add cream and parmesan cheese. Return chicken thighs to pan, skin side up. Cover and simmer for an additional 20 minutes, or until chicken is completely cooked.
  • Make fresh pasta using the recipe on this blog, or prepare four servings of store-bought pasta.
  • Divide pasta between four plates. Smother with sauce, add chicken, and sprinkle with feta chunks and chopped fresh parsley or basil.