For this skillet chicken dinner, the poultry is dredged in flour that’s been seasoned with paprika, oregano and onion, then pan-seared until golden. The pieces are simmered with wine, artichoke hearts and olives to create a briny, brothy sauce.

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I love a good Sunday afternoon braise, when I have hours to turn a tough cut of meat into a dish that is sublimely tender with a luscious sauce to boot. But braising has range. The cooking technique can be applied to various cuts of meat and many different vegetables. It can also be done over a long period of time or fast enough for a weeknight.

This recipe for chicken thighs braised with artichoke hearts and green olives, adapted from “30-Minute Meal Prep” by Robin Miller, is a prime example of the latter.

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Miller’s book is all about healthy recipes that are designed to be transformed into a new meal later in the week, so this one starts with dredging eight chicken thighs in seasoned flour, then cooking them in a skillet until golden brown on both sides. To cut down on the fat, Miller recommends bone-in chicken thighs with the skin removed. (The skin can be fried, if you wish, and served atop the finished dish – though, of course, that negates the nutritional benefits of removing it.) Alternatively, leave the skin on if the fat savings is not important to you or use boneless, skinless thighs to save on the prep. If you go with boneless, note that the chicken will cook slightly quicker.

White wine is used to deglaze the pan – though chicken stock makes a fine nonalcoholic substitute – before the addition of quartered artichoke hearts (use already quartered artichokes to save on prep) and pimento-stuffed green olives. (I made this recipe recently for a friend who, unbeknownst to me, isn’t the biggest fan of olives, but even he enjoyed them for the briny bite they added to this dish.) After a short while on the stove, the flour from the chicken helps to thicken the liquid ever so slightly, turning it into a sauce begging to be sopped up with crusty bread, white rice or the grain of your choosing.

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Unless you’re planning to feed a crowd, there will be plenty for leftovers that can be heated up again for another meal later in the week. Or you can transform the leftover thighs into an entirely new dish.

In fact, meal prep is built into the design of Miller’s book. “In each chapter you’ll find a ‘Round One’ recipe and a ‘Round Two’ recipe,” Miller wrote. “Working with leftovers is an integral part of my planning-ahead strategy, and this scheme not only takes the stress out of meal planning, but it also streamlines the cooking process for 50 percent of the recipes in this book.” Miller suggests using the leftover braised chicken thighs in her recipe for tamale pie, or they could be used in curries, quesadillas or casseroles, just to name a few.

While recipes are primarily prescriptive, you can easily turn this one into a blueprint for a braised chicken dish of your own. Switch up the cut of chicken; use your own favourite blend of spices to season the flour; deglaze with just about any liquid (stock, alcohol and/or juice) you wish; and add whatever canned, preserved, fresh or frozen produce you can think of. The possibilities are endless!

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The braised chicken dish of your dreams might be out there, waiting for you to discover it – or perhaps it’s already right in front of you with Miller’s version as is.

White Wine-Braised Chicken and Artichokes

Active time: 25 minutes Total time: 40 minutes

Serves 6 to 8

For this skillet chicken dinner, the poultry is dredged in flour that’s been seasoned with paprika, oregano and onion, then pan-seared until golden. The pieces are simmered with wine, artichoke hearts and olives to create a briny, brothy sauce. Serve as is, with a green salad, or with your favoujrite grain or crusty bread on the side.

Storage notes: Refrigerate for up to 3 days; freeze for up to 3 months.


1/2 cup all-purpose flour

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon fine salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

8 bone-in, skin-on chicken thighs (4 1/2 to 5 pounds), skin removed and patted dry (Note: Removing the skin decreases fat content, but you can leave it on if you wish.)

3 tablespoons olive oil, plus more as needed

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1 1/4 cups white wine or chicken broth

Two (14-ounce) cans artichoke hearts, drained and quartered

1/2 cup pimento-stuffed green olives


In a shallow dish or large zip-top bag, combine the flour, oregano, paprika, onion powder, salt and pepper. Add the chicken and turn to coat both sides.

Place a large plate near the stove. In a large, high-sided skillet over medium-high heat, heat the oil until it shimmers. Working in batches to prevent crowding, shake off excess flour from the chicken, add it to the skillet and cook until golden brown on both sides, 3 to 5 minutes per side. Transfer the chicken to the plate.

Reduce the heat to medium and add the wine or broth, scraping up any browned bits from the bottom of the skillet. Add the artichokes and olives and bring to a simmer. Nestle the chicken pieces back in the skillet, along with any accumulated juices. It’s okay if they touch or overlap a bit.

Reduce the heat to medium-low, partially cover and simmer until the chicken is cooked through, 10 to 15 minutes. (A meat thermometer should register 165 degrees when inserted into the thickest part of the largest piece of chicken.)

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Remove the lid and, if necessary, simmer until the sauce thickens slightly, 1 to 2 minutes. Taste, and season with more salt or pepper as desired. Serve warm.


Instead of bone-in, skin-on chicken thighs, use boneless, skinless chicken thighs, but note that the cook time will decrease slightly. You may also use chicken breasts, preferably bone-in (with or without skin), but if you do, simmer the chicken with the skillet completely covered and note that it will probably take longer for these larger pieces to reach an internal temperature of 165 degrees.

Nutritional Facts per serving (1 chicken thigh without skin, 3 tablespoons sauce), based on 8 | Calories: 431; Fat: 17 g; Saturated Fat: 3 g; Carbohydrates: 11 g; Sodium: 621 mg; Cholesterol: 214 mg; Protein: 51 g; Fiber: 2 g; Sugar: 1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “30-Minute Meal Prep” by Robin Miller (Sourcebooks, 2023).

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