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How to Make Chicken Thighs with Plum Tomatoes, Spinach, Mushrooms, and Artichoke Hearts - A Step-by-Step Guide

Chicken thighs are a versatile and flavorful cut of meat that can be used in countless delicious recipes. One of the most popular and delicious ways to prepare chicken thighs is by cooking them with a variety of vegetables and herbs.

This recipe for Chicken Thighs with Plum Tomatoes, Spinach, Mushrooms, and Artichoke Hearts is a perfect example of how to create a flavorful and satisfying dish using chicken thighs as the main protein.

The combination of the juicy plum tomatoes,...

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Ingredients

  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 6 (4 ounce) bone-in chicken thighs
  • 2 tablespoons sofrito
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or more if needed
  • 1 (8 ounce) package baby portobello mushrooms, sliced
  • 1 (10 ounce) bag baby spinach
  • 4 plum tomatoes, cored and chopped
  • ¾ cup Cabernet Sauvignon
  • 2 cups chicken broth, or as needed
  • ½ cup pine nuts (pignoli)
  • 1 (8 ounce) can artichoke hearts, drained and quartered

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 3
  • Yield: 6 chicken thighs

  • Heat 1/4 cup oil in a heavy skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken thighs and cook, turning occasionally, until fully browned and garlic has burned slightly, about 10 minutes; the burnt garlic will add to the smoky flavor of the dish.
  • Add sofrito to the skillet and stir until chicken is coated in sofrito and oil. Season with salt and pepper. Turn heat to low and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the heat and set aside.
  • Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms and season with salt and pepper. Cook until mushrooms are slightly brown, adding a bit more oil if pan gets too dry, about 5 minutes. Stir in spinach and cook for 5 minutes. Add tomatoes and chicken, garlic, and sofrito mixture from the skillet; stir to mix.
  • Return the skillet to the stove and turn heat to high. Pour Cabernet Sauvignon into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Transfer wine glaze to the Dutch oven; mix to combine. Add 2 cups chicken broth or more to fully cover the chicken. Reduce heat to low and simmer for at least 1 hour.
  • Shortly before serving, place pine nuts in a dry skillet over medium-low heat. Cook, stirring frequently, until browned, about 3 minutes. Add pine nuts to the chicken mixture. Stir in artichoke hearts and allow to heat for 1 minute prior to serving.

    • Nutrition

    813 cal.

    • Total Fat: 52g
    • Saturated Fat: 9g
    • Cholesterol: 141mg
    • Sodium: 1597mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 54g
    • Vitamin C: 50mg
    • Calcium: 145mg
    • Iron: 8mg
    • Potassium: 1635mg

    Categories

    Chicken thigh recipes
    Spinach recipes
    Mushroom recipes
    Artichoke hearts recipes