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chicken toscana

(1 rating)
FavoriteFoodie avatar
Recipe by
Candace Karu
@FavoriteFoodie
Cape Elizabeth, ME

On a trip to Tuscany, we stopped at a small, hilltop village for lunch. Dining outside in the warm, golden fall air, we asked our server to bring us whatever the kitchen recommend. "I'll bring you my family's meal," our charming host said. He produced a dish so simple, yet so delicious, I wrote down the ingredients to try when I got home. Fast forward to a snowy night when I needed a great meal in a hurry with ingredients I had on hand. I remembered that afternoon in Italy and decided to try to replicate that perfect dish. This easy, elegant dish comes close. I hope you enjoy it!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For chicken toscana

  • 1 1/2-2 lb
    chicken thighs, skinless and boneless
  • 1 can
    artichoke hearts, canned (quartered, water packed)
  • 10 - 12 lg
    spanish olives stuffed with pimento (halved)
  • 1 c
    white wine (or chicken broth)
  • salt and pepper to taste

How To Make chicken toscana

  • 1
    Preheat oven to 350º. Place chicken in a 3 quart casserole dish.
  • 2
    Drain artichoke hearts and place them on top of the chicken.
  • 3
    Cut olives in half and toss them on top of the artichokes.
  • Just four simple ingredients are all you need for an easy, elegant meal.
    4
    Add white wine and season to taste.
  • 5
    Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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