Hi, I am Joana. Today, I’m gonna show you how to prepare braised chicken with artichokes and olives recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Braised Chicken With Artichokes and Olives Recipe
Braised Chicken With Artichokes and Olives is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Braised Chicken With Artichokes and Olives is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 2 Lemons
- Take 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
- Take 2 teaspoons black pepper
- Prepare 1 Large Onion, quartered
- Get 2 tablespoons extravirolive oil, more as
- Get needed
- Make ready 4-5 garlic cloves, smashed and peeled
- Make ready 1 1/2 cups cherry tomatoes, halved
- Prepare Pinch red pepper flakes
- Get 3/4 cup dry white
- Make ready 1/3 cup pitted olives, halved (use black, green
- Get or a mix)
- Make ready 2 large rosemary branches
- Make ready 1 tablespoon unsalted butter
- Get Chives or mint leaves, for garnish (optional)
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 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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