Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, braised chicken with artichokes and olives. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Braised Chicken With Artichokes and Olives is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Braised Chicken With Artichokes and Olives is something that I’ve loved my whole life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook braised chicken with artichokes and olives using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Braised Chicken With Artichokes and Olives:
- Take 2 Lemons
- Get 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
- Get 2 teaspoons kosher salt
- Make ready 2 teaspoons black pepper
- Get 1 Large Onion, quartered
- Prepare 2 tablespoons extravirgin olive oil, more as
- Take needed
- Prepare 4-5 garlic cloves, smashed and peeled
- Get 1 1/2 cups cherry tomatoes, halved
- Take Pinch red pepper flakes
- Prepare 3/4 cup dry white wine
- Take 1/3 cup pitted olives, halved (use black, green
- Take or a mix)
- Take 2 large rosemary branches
- Make ready 1 tablespoon unsalted butter
- Prepare Chives or mint leaves, for garnish (optional)
Return the chicken and any collected juices to the pan. Nestle artichoke hearts and olives around the chicken pieces. Using a slotted spoon, remove chicken, artichokes and olives to a serving platter and keep warm. Add the artichokes to the lemon water.
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!
Spread the flour on a plate and season well with salt and pepper. Lightly toss the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm the olive oil. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat.
So that is going to wrap it up for this special food braised chicken with artichokes and olives recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
