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Braised Chicken with Garlic, Artichokes and Wine

  • October 27, 2015

Yiiipppee, it’s finally Halloween week! I always look forward to Halloween almost as much as the kids but this year is even more special because one of our daughter’s is having her Jack and Jill that night and we get to celebrate her upcoming wedding!


I have to say we’re a lucky group for Halloween because good friends of ours have this epic party each year just before Halloween night and that definitely gets us in the spirit! We only have one daughter young enough to still get dressed up and trick or treat so I have to say that I’m really holding onto these last few years knowing that soon that entire phase will sadly be behind us.


The excitement of Halloween between the build up and the almost electric energy of the day is something I’ll forever miss when it’s gone!

When the girls were small I would often have all the neighbourhood kids and parents over for a big meal and everyone would get ready together and go out on mass. Oh the memories…gosh I hope I never lose them!


I’m definitely going to be the Grandma that comes over to stay apart of that tradition!

This chicken dish is definitely the type of meal I’d serve the adults (although my kids would eat this too), along with buttered beans and creamy mashed potatoes. The kids would get something cutesy and Halloween themed like Mummy’d hot dogs and bloodied fries (ketchup).

I used artichokes for this recipe but if you hate them feel free to add mushrooms in its place!

The perfect ending to this meal would be a Pumpkin Bread Pudding with Chocolate Sauce (I’ll blog my recipe soon)!

Happy Cravings!

Find more recipes like this at nancyscravings.com


  • 2 Tbsp. cooking oil
  • 16 chicken thighs, skinless, boneless
  • Salt and pepper
  • 1 14oz can artichoke hearts, quartered
  • 30 cloves of garlic, separated and peeled
  • 2 Tbsp. capers
  • 2 Tbsp. flour
  • 1 cup dry white wine
  • 1.5 cup chicken broth
  • 2 Tbsp. fresh thyme leaves + 3 stems


  1. Place oil in a large dutch oven pan and set to medium high. Working in batches, dry chicken as much as possible (will be crispier), sprinkle with salt/pepper and sear the outside until it’s a deep golden colour and crispy. Remove from pan and continue with remaining chicken. Chicken doesn’t need to be completely cooked through. It will finish cooking in the sauce.
  2. Arrange chicken in a large casserole dish and tuck the artichokes among the chicken evenly.
  3. Once all chicken is seared, lower heat; add garlic and capers. Cook until garlic starts to become a deep golden colour; approx. 6 min.
  4. Sprinkle garlic and capers with flour; continue to cook for 5 min., stirring the mixture frequently.
  5. Add wine, broth and thyme. With a large spatula or wooden spoon, scrape up all the bits on the bottom of the pan. Cook for 5 minutes to thicken the sauce.
  6. Pour over the chicken, cover and cook for 40 min.
  7. Remove cover and cook 5 more minutes.