Mediterranean Chicken Thighs

We suggest making this Mediterranean chicken thighs recipe using a cast-iron or other skillet that’s oven-safe. Why? Simply for how it will look when you serve it—nicely browned chicken, neatly arranged artichokes and olives… stunning.

This chicken recipe calls for a dry white wine, and while there is much debate over whether it’s worth cooking with a high-quality wine, you may want to if you plan on enjoying this dish with a glass of the same.

Ingredients for Mediterranean Chicken Thighs

• Butter: The chicken is browned in a combination of butter and olive oil for this dish. Butter has a lower smoke point than most olive oil, so if you’d like, you can use only olive oil.
• Olive oil: This ingredient hails from the Mediterranean, so it only makes sense to get the best olive oil brand you can find.
• Chicken thighs: As a dark cut of meat, chicken thighs make for an uber-flavorful protein. You can use chicken breasts if you’d prefer, because the broth in this Mediterranean chicken thigh recipe will keep it moist.
• Artichoke hearts: With their mild flavor and meaty texture, artichoke hearts are a great addition to these Mediterranean chicken thighs.
• Shallots: A mild onion variety, shallots melt in your mouth when cooked.
• White wine: Of all the types of wine, a dry white wine like pinot grigio or chardonnay works well here.
• Greek olives: While most often associated with black kalamata olives, Greek olives also include lesser-known varieties like Cretan and Halidiki.
• Chicken broth: Once the chicken is browned, you’ll pop it in the oven and let it simmer with some chicken broth. This keeps things super savory and moist.
• Lemon juice: Both lemon and balsamic vinegar are often the acidic ingredients of choice in Mediterranean recipes. Apart from using its juice, you can zest its peel over the top of the finished dish.
• Garlic: While minced garlic melts right into sauces, this recipe calls for thinly sliced garlic so it maintains more of its punchy flavor.
• Capers: As the unripened buds of the caper bush, capers are typically brined and jarred. They’re a classic Mediterranean ingredient.
• Sumac or za’atar: These two seasonings are not similar, but they both add a unique touch to the dish. Sumac imparts a tart flavor, while za’atar is more savory.

Directions

Step 1: Brown the chicken

Preheat the oven to 375°F. In a 12-inch cast-iron or oven-safe skillet, heat the butter and oil over medium-high heat. Brown the chicken, skin-side down.

Step 2: Add the artichokes, shallots and wine

Turn the chicken thighs over, then arrange the artichokes and shallots in the pan around the chicken, and cook for one minute longer. Add the wine, and cook for another minute, scraping the bottom to loosen any browned bits.

Step 3: Bake the dish

Add the olives, chicken broth, lemon juice, garlic, capers and sumac or za’atar to the pan. Bake for 15 to 20 minutes or until a thermometer inserted into the chicken reads 170° to 175°.

Mediterranean Chicken Thigh Variations

• Add seafood: White wine, chicken and seafood go together perfectly. You may consider scallops, calamari or shrimp, but make sure you don’t overcook your seafood. This recipe for chicken and shrimp with lemon cream sauce will show how to combine these two proteins.
• Top it with cheese: Feta and Parmesan would work wonderfully here. You can also explore other cheeses. Simply ask the person at your local cheese counter or peruse varieties that often pair with Mediterranean food.

How to Store Mediterranean Chicken Thighs

First, cool down any leftovers to room temp. Transfer them to an airtight container and store it in the fridge for up to four days. That said, ensure you store this dish in the main cavity of the fridge and not the side doors. This is your best bet for keeping things at the optimal temperature, between 35° and 38°.

Can I freeze chicken thighs with artichokes?

This dish freezes well, so if you like to keep some frozen meals on hand, Mediterranean chicken thighs are it. Once they’re cooled down to room temp, place any leftovers in an airtight container and store them in the freezer for up to four months.

Mediterranean Chicken Thigh Tips

What does it mean to braise chicken?

Braising meat requires you to first brown the chicken in a skillet and then finish cooking it in a liquid. It’s a great technique for tougher cuts of meat, since the low heat and liquid create a tender, fall-apart-in-your-mouth result.

Do you need to brown chicken before braising?

While it’s not absolutely necessary, browning the skin helps to develop flavor and visual appeal. After all, who doesn’t like the look of crispy, seared chicken?

What is the key to braising?

Keep your liquid at a gentle simmer, never a roil or boil. Braising the meat too hot and quickly will cause it to become rubbery. Also, you may want to cover the dish as it bakes. This helps to lock in the most moisture possible.