Braised Chicken With Artichokes and Olives.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, braised chicken with artichokes and olives. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Braised Chicken With Artichokes and Olives is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. Braised Chicken With Artichokes and Olives is something that I have loved my whole life. They're fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have braised chicken with artichokes and olives using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Braised Chicken With Artichokes and Olives:
- {Make ready 2 of Lemons.
- {Take 4 of medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
- {Take 3 1/2 pounds of bone in chicken pieces.
- {Prepare 2 teaspoons of kosher salt.
- {Make ready 2 teaspoons of black pepper.
- {Take 1 of Large Onion, quartered.
- {Take 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.
- {Take Pinch of red pepper flakes.
- {Prepare 3/4 cup of dry white wine.
- {Get 1/3 cup of pitted olives, halved (use black, green.
- {Prepare of or a mix).
- {Get 2 of large rosemary branches.
- {Get 1 tablespoon of unsalted butter.
- {Make ready 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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