Braised Chicken With Artichokes and Olives.
Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, braised chicken with artichokes and olives. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
Braised Chicken With Artichokes and Olives is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. Braised Chicken With Artichokes and Olives is something which I have loved my entire life. They're fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have braised chicken with artichokes and olives using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Braised Chicken With Artichokes and Olives:
- {Make ready 2 of Lemons.
- {Make ready 4 of medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
- {Make ready 3 1/2 pounds of bone in chicken pieces.
- {Get 2 teaspoons of kosher salt.
- {Get 2 teaspoons of black pepper.
- {Prepare 1 of Large Onion, quartered.
- {Prepare 2 tablespoons of extravirgin olive oil, more as.
- {Get of needed.
- {Make ready 4-5 of garlic cloves, smashed and peeled.
- {Prepare 1 1/2 cups of cherry tomatoes, halved.
- {Make ready Pinch of red pepper flakes.
- {Make ready 3/4 cup of dry white wine.
- {Get 1/3 cup of pitted olives, halved (use black, green.
- {Make ready of or a mix).
- {Get 2 of large rosemary branches.
- {Prepare 1 tablespoon of unsalted butter.
- {Get of Chives or mint leaves, for garnish (optional).
Steps to make Braised Chicken With Artichokes and Olives:
- 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..
- 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..
- 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..
- 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..
- 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!.
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