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Braised Chicken Thighs with Artichokes, Chickpeas and Green Olives

Serves 4-6
Brian Streeter
Pairs well with:
Pinot Noir, Anderson Valley, Pinot Noir, Two Creeks Anderson Valley, Pinot Noir, Apple Barn Vineyard Anderson Valley , Pinot Noir, Annahala Ranch Anderson Valley

Chef Brian Streeter prepares a delicious chicken dish with artichokes, chickpeas and green olives to pair with our Pinot Noir from Anderson Valley.


6 chicken thighs
salt and pepper
3 T. olive oil

3 cloves garlic
½ c. tomato puree
½ c. white wine
½ tsp. Spanish paprika, picante
2 sprigs thyme, picked
10 baby artichokes
3 small carrots
1/3 c. chickpeas, cooked
½ c. small green olives, pitted
2 T. flat leaf parsley


Season the chicken thighs on both sides with salt and pepper. Heat a large skillet over high heat. Sear the chicken skin side down until brown. Turn and sear on the other side. Remove from the pan. Lower the heat to medium and add the garlic to the pan. Cook for a minute to soften and add the tomato puree, white wine, Spanish paprika and fresh thyme. Return the chicken back to the pan skin side up. Bring to a simmer and cover. Turn to low and cook twenty minutes. Half way through add the carrots, artichokes, chickpeas and olives. Cook until chicken artichokes and carrots and tender. Taste and adjust seasoning if necessary. Garnish with chopped parsley.

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