One pot creamy chicken with olives and artichokes

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Freezing Absolutely



  • 800 g chicken thighs, boneless and skinless
  • Olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 cup Laser lager beer by Dieu du Ciel microbrewery
  • 237 ml 15% country-style cream
  • 1 1/2 cup pitted giant olives
  • Juice and zest of 1 lemon
  • 5 sprigs fresh thyme
  • 1 can (398 ml) artichoke hearts, drained and cut in half
  • Salt and pepper from the mill



  • In a very large skillet over medium-high heat, add a drizzle of olive oil and add half of the chicken. Sear 2 to 3 minutes per side for colour. Season with salt and pepper generously. Add oil as needed. Repeat with the rest of the chicken and set aside on a plate.
  • Add onion and garlic followed by a thin stream of olive oil. Cook for 2 to 3 minutes, stirring.
  • Deglaze with the beer and scrape the bottom to get all the flavours. Cook for 2 minutes, stirring.
  • Add the cream, olives, juice and lemon zest, fresh thyme, season with salt and pepper then mix.
  • Return the chicken to the pan, mix and continue cooking for 4 to 5 minutes to finish cooking the chicken.
  • Add the artichoke hearts and cook for 1 to 2 minutes, stirring gently. Serve on rice!