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. All Reviews for Braised Chicken With Artichokes, Olives, and Lemon. Learn how to make Braised Chicken Thighs with Artichokes and Greek Olives.

The bacon amps up the umami in the dish, and the lemon, marinated artichoke hearts and olives deliver a tangy, tart, bright tone. This recipe for Braised Chicken with Olives and Artichokes came from my mom. Not surprising, since it fits all of her criteria for a good recipe - easy to prepare with readily available ingredients, attractive on the plate, and full of flavor. Braised Chicken With Artichokes and Olives very diverse and own ideal sense that unique. Some types of Braised Chicken With Artichokes and Olives recipes are also sufficient easy to process and do not pick up lengthy. Though not everyone likes Braised Chicken With Artichokes and Olives food, now some people are got attached and like the various Braised Chicken With Artichokes and Olives foods available. This can be seen of the number of restaurants that prepare Braised Chicken With Artichokes and Olives as one of the dishes. 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. You need 2 of Lemons.
2. It's 4 of medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
3. You need 3 1/2 pounds of bone ­in chicken pieces.
4. It's 2 teaspoons of kosher salt.
5. You need 2 teaspoons of black pepper.
6. You need 1 of Large Onion, quartered.
7. Prepare 2 tablespoons of extra­virgin olive oil, more as.
8. It's of needed.
9. Prepare 4-5 of garlic cloves, smashed and peeled.
10. You need 1 1/2 cups of cherry tomatoes, halved.
11. Prepare Pinch of red pepper flakes.
12. You need 3/4 cup of dry white wine.
13. Prepare 1/3 cup of pitted olives, halved (use black, green.
14. Prepare of or a mix).
15. Prepare 2 of large rosemary branches.
16. Prepare 1 tablespoon of unsalted butter.
17. It's of Chives or mint leaves, for garnish (optional).

Browned chicken thighs, brin-y Kalamata olives and sweet. This one-pan chicken dinner combines juicy chicken with luscious mushrooms and artichokes, topped with a briny almond-olive relish. Let cool, then cover and refrigerate overnight (refrigerate the lemon. ; Braised Chicken and Artichokes. In this video, you'll see how to make a flavorful braised chicken dish with artichoke hearts and cherry peppers.

Braised Chicken With Artichokes and Olives instructions

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!.

Chef John's combination of chicken thighs, artichoke hearts, olives, pepperoncini, and spicy sausage-stuffed peppers makes for a colorful. Pat the chicken dry with a paper towel; season generously with salt and pepper. Cook chicken until skin is Serve chicken with sauce and shower of fresh parsley. This content is created and maintained by a third party, and imported onto this page to help. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with Add the stew staples (carrots, onions, and celery) to the pan drippings along with chicken stock, as well as green olives and dried apricots.

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