Braised Chicken With Artichokes and Olives

Introduce

Chef :

PaulN

Braised Chicken With Artichokes and Olives

This dish is another delicious one. Artichokes are not always in season so I used canned artichoke hearts and the result was equally good. You can serve this dish with rice, but it would be wise not use a very flavored rice (Mexican, Caribbean, etc). The sauce is wonderful but you don't want the flavored rice to overpower it. PS: Rosemary is essential to this recipe, don't skip it!!

Ingredient

Lemons

medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe)

3 1/2 pounds

bone in chicken pieces

2 teaspoons

kosher salt

2 teaspoons

black pepper

Large Onion, quartered

2 tablespoons

extravirgin olive oil, more as

4-5

garlic cloves, smashed and peeled

1 1/2 cups

cherry tomatoes, halved

Pinch

red pepper flakes

3/4 cup

dry white wine

1/3 cup

pitted olives, halved (use black, green

large rosemary branches

1 tablespoon

unsalted butter

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

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.