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Chicken with Garbanzo Beans and Artichoke Hearts
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
This delicious, easy and traditional Tuscan recipe originally came from Frances Mayes “Every Day in Tuscany,” which is a wonderful read. I like to make it when baby artichokes are available.
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Barbara
Ingredients
  • Olive Oil
  • 1-1/2 # skinless boneless chicken thighs
  • 1 cup Pinot Noir
  • 1 bunch parsley finally chopped
  • 4 sprigs thyme stemmed and chopped
  • 1 can garbanzo beans
  • 1 pkg frozen artichoke hearts or about 12 baby chokes cleaned and quartered
  • ½ cup dried tomatoes soaked in olive oil see notes, chopped
  • 1 onion chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the oil in an oven-proof pan which has a lid. On medium high, saute the chicken in the heated oil.
  3. After the thighs are browned, add the chopped onion and saute until translucent.
  4. Add the wine, stirring the pan to gather the bits and then add the herbs.
  5. Turn off the heat, add the tomatoes, artichokes and beans.

  6. Bake the chicken covered for 45 minutes or more, turning the chicken once after 25 minutes.