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Pat the chicken dry and season salt and pepper. 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.
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To get started with this recipe, we have to prepare a few components. You can cook 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 Lemons
- Prepare 4 medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe)
- Take 3 1/2 pounds bone in chicken pieces
- Prepare 2 teaspoons kosher salt
- Get 2 teaspoons black pepper
- Take 1 Large Onion, quartered
- Get 2 tablespoons extravirgin olive oil, more as
- Get needed
- Take 4-5 garlic cloves, smashed and peeled
- Prepare 1 1/2 cups cherry tomatoes, halved
- Get Pinch red pepper flakes
- Prepare 3/4 cup dry white wine
- Make ready 1/3 cup pitted olives, halved (use black, green
- Get or a mix)
- Take 2 large rosemary branches
- Prepare 1 tablespoon unsalted butter
- Get Chives or mint leaves, for garnish (optional)
Nestle artichoke hearts and olives around the chicken pieces. Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Transfer artichokes to plate with chicken.
Instructions 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!
Transfer to plate with chicken and artichokes. Add broth, artichoke hearts and the browned chicken and return to a simmer. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Sprinkle garlic, lemon zest, thyme and rosemary over chicken.
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