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If you love traditional Mediterranean flavours then you will love this easy-to-prepare meal. Serve it over your favourite rice or pasta!
Serves: 6


3 lbs bone-in, skinless chicken pieces, such as legs and thighs
1 tbsp olive oil
½ tsp each salt, pepper and paprika
1 onion, chopped
2 large garlic cloves, minced
28 oz can diced tomatoes, including juice
2 tbsp balsamic vinegar
2 tsp dried Italian seasoning
6 oz jar marinated artichoke halves, well drained
1 zucchini, cut into 1/2-inch (1 cm) pieces
½ cup chopped parsley
¼ cup black olives, pitted and halved (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Remove and discard skin from chicken. Heat oil in a large wide saucepan over medium-high heat. Sprinkle chicken with salt, pepper and paprika. Add to saucepan, half at a time and cook turning until golden brown, adjusting heat as necessary, about 4 to 6 minutes in total. Remove to a plate. Repeat with remaining chicken.

  2. Reduce heat to medium-low and add onion and garlic. Cook, stirring for 1 minute. Stir in tomatoes, vinegar and Italian seasoning. Bring mixture to a boil. Nestle chicken into tomato mixture in pan, reduce heat and simmer uncovered, turning chicken occasionally, until chicken juices run clear, about 25 minutes. Stir in artichokes and zucchini, cover and simmer until zucchini is barely tender, about 5 to 7 minutes. Stir in parsley and olives if using. Great served over rice or egg noodles.