Chicken with Roasted Pepper and Artichoke Sauce

This article has not been rated yet.


10 min


6 servings

* PLUS Cooking time: 20 minutes


  • 12 skinless, bone-in chicken thigh
  • 6 halves of roasted red pepper , bottled or home-roasted
  • 5 garlic cloves , coarsely chopped
  • 1 1/2 cups dry white wine
  • 1 tsp sat
  • 170-mL marinated artichoke hearts , quartered


  • Coat a large, wide saucepan with oil and set over medium-high heat. Place half of chicken in pan. Cook until golden. This will take 4 to 6 min per side for thighs, or 3 to 4 min per side for breasts. Remove chicken to a large plate. Repeat with remaining chicken. Then return all of chicken and any accumulated juices to the pan. Reduce heat to medium.
  • Meanwhile, if using bottled peppers, drain well and pat dry with paper towels. Slice bottled or home-roasted peppers into 1/4-in. (1-cm) thick strips. Add to pan with garlic. Stir often, until garlic is fragrant, from 1 to 2 min. Pour in wine and add salt. Using a wooden spoon, scrape up any brown bits from pan bottom into sauce to add flavour. Then drain artichokes and stir into pan.
  • Increase heat to medium-high and bring to a boil, stirring occasionally. Then reduce heat to medium and boil gently, uncovered, stirring occasionally until liquid is reduced by about one-quarter, from 6 to 8 more min. At this point, sauce will measure about 3/4 cup (175 mL). Wonderful when spooned on top of mashed potatoes or rice and served alongside crisp green beans.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 26.3 g,
  • Carbohydrates
  • 7.1 g,
  • Fat
  • 9.4 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 532 mg.

Go light with this white wine based sauce. It’s a rich one. Leftovers taste great tossed with pasta.


If making ahead, cover and refrigerate for up to 2 days.