Recipe: Appetizing Braised Chicken With Artichokes and Olives

Braised Chicken With Artichokes and Olives. Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo. All Reviews for Braised Chicken With Artichokes, Olives, and Lemon.

Learn how to make Braised Chicken Thighs with Artichokes and Greek Olives. We've combined chicken and artichoke hearts and olives here before, in a hearty Italian stew adapted from the "Hedgebrook Cookbook: Celebrating For the braising liquid, I used a mix of apple juice and chicken broth. I like this sly nod to autumn. You can have Braised Chicken With Artichokes and Olives using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Braised Chicken With Artichokes and Olives

1. Prepare 2 of Lemons.
2. Prepare 4 of medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
3. Prepare 3 1/2 pounds of bone ­in chicken pieces.
4. It's 2 teaspoons of kosher salt.
5. It's 2 teaspoons of black pepper.
6. It's 1 of Large Onion, quartered.
7. Prepare 2 tablespoons of extra­virgin olive oil, more as.
8. Prepare of needed.
9. Prepare 4-5 of garlic cloves, smashed and peeled.
10. It's 1 1/2 cups of cherry tomatoes, halved.
11. It's Pinch of red pepper flakes.
12. It's 3/4 cup of dry white wine.
13. Prepare 1/3 cup of pitted olives, halved (use black, green.
14. It's of or a mix).
15. It's 2 of large rosemary branches.
16. Prepare 1 tablespoon of unsalted butter.
17. Prepare of Chives or mint leaves, for garnish (optional).

Honestly, though, with a side of mashed. Smoky Braised Chicken with Artichokes, Olives and Basil Purée recipe. We independently source all of the products that we feature on cleaneatingmag.com. Return potatoes to skillet and top with chicken and artichokes.

Braised Chicken With Artichokes and Olives step by step

1. Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12­ inch) ovenproof skillet with a lid (or a large pot). Heat oil over medium­-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate..
2. Add artichokes, onion and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more..
3. Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon (do not discard after zesting). Return chicken to pan. Bring liquid to a simmer..
4. Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes (check white meat after 25 minutes and remove from oven if done). Transfer chicken to a plate and place skillet over medium-­high heat. Simmer until pan juices thicken and become sauce like, about 3 to 5 minutes. Whisk in butter..
5. Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like. Serve with rice because the sauce is really good!.

Sprinkle ¼ cup olives over top. In this braised chicken recipe, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side. Add in the artichoke hearts, olives and broth.

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