Chicken with Artichokes and Caperberries

I have a portion of boneless chicken thighs which I try to translate into dinner. Some artichokes and caperberries lend much needed flavor along with white wine. The result is a tasty stew, an amalgam of garden fresh tomatoes and  garlic, butter accented  gravy and moist tender chicken.  Crusty bread is all I need.

CHICKEN WITH ARTICHOKES AND CAPERBERRIES

Serves 2 -4

1 lb boneless skinless Chicken Thighs

1/4 teaspoon Kosher salt

1/2 teaspoon ground Black Pepper

2 tablespoons Olive Oil

5 Garlic Cloves

3/4 cup frozen or canned Artichokes

1/4 cup Caperberries

1/2 cup Cherry Tomatoes

1/2 cup White Wine

3-4 Thyme Sprigs

1/2 teaspoon Red Pepper Flakes

1/4 teaspoon Kosher Salt

Fresh Parsley

Cut chicken into bite size pieces. Season with salt and pepper.

Heat olive oil in a saucepan. 

Add chicken to oil and let it brown undisturbed for 3-4 minutes. 

Once it has browned, turn the pieces over and brown the other sides.  Once browned , take them out of the saucepan. 

Press all the water out of the artichokes. 

Smash garlic cloves. 

Cut caperberries in half.

Add artichokes and garlic to olive oil and saute for 3-4 minutes.

Add red pepper flakes. 

Halve cherry tomatoes and add  to artichokes along with caperberries and thyme sprigs. Saute for a few minutes. 

Pour the wine into the saucepan. Allow it to come to simmer. 

The add the chicken back to the pan.

Add salt.

Cover and simmer for 5-7 minutes. 

Uncover chicken. 

Garnish with parsley and serve with crusty bread. 

This is a simple meal...chicken and artichokes... so good . Add sour caperberries for that much needed tang......all it needs is some bread to sop up the juices. 

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