Braised Chicken Thighs With Artichokes And Greek Olives

• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 3/4 pound cremini mushrooms, quartered
• 2 cups chopped onion
• 4 garlic cloves, crushed
• 3/4 cup canned fat-free, less-sodium chicken broth, divided
• 3/4 cup red wine, divided
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 cups small red potatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can water-packed artichoke hearts, drained and quartered
• 1/3 cup chopped fresh flat-leaf parsley

1. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from skillet; set aside. Add mushrooms, onion, and garlic; saute 5 minutes or until tender. Remove from skillet. Add 1/4 cup broth and 1/4 cup wine to skillet; stir to loosen browned bits. Stir in vinegar and tomato paste. Return chicken and onion mixture to skillet; add 1/2 cup broth, 1/2 cup wine, potatoes, and next 5 ingredients (olives through artichokes), stirring gently. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Sprinkle with parsley.

olive oil, skinless, cremini mushrooms, onion, garlic, chicken broth, red wine, balsamic vinegar, tomato paste, red potatoes, kalamata olives, salt, thyme, freshly ground black pepper, water, parsley

Taken from www.myrecipes.com/recipe/braised-chicken-thighs-with-artichokes-greek-olives (may not work)