Braised Chicken With Artichokes and Olives.
Surprisingly this is an easy recipe just later than the additional ones. I think the hardest allowance is to locate the best ingredients consequently you can enjoy the savory Braised Chicken With Artichokes and Olives for your lunch with your friends or family.
You can cook Braised Chicken With Artichokes and Olives using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Braised Chicken With Artichokes and Olives
- It's 2 of Lemons.
- It's 4 of medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
- Prepare 3 1/2 pounds of bone in chicken pieces.
- Prepare 2 teaspoons of kosher salt.
- Prepare 2 teaspoons of black pepper.
- Prepare 1 of Large Onion, quartered.
- Prepare 2 tablespoons of extravirgin olive oil, more as.
- It's of needed.
- Prepare 4-5 of garlic cloves, smashed and peeled.
- You need 1 1/2 cups of cherry tomatoes, halved.
- You need Pinch of red pepper flakes.
- You need 3/4 cup of dry white wine.
- Prepare 1/3 cup of pitted olives, halved (use black, green.
- It's of or a mix).
- Prepare 2 of large rosemary branches.
- Prepare 1 tablespoon of unsalted butter.
- It's of Chives or mint leaves, for garnish (optional).
Braised Chicken With Artichokes and Olives step by step
- 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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