Steps to Prepare Super Quick Homemade Braised Chicken With Artichokes and Olives

Braised Chicken With Artichokes and Olives.

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, braised chicken with artichokes and olives. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Braised Chicken With Artichokes and Olives is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They're fine and they look wonderful. Braised Chicken With Artichokes and Olives is something that I've loved my whole life.

To begin with this recipe, we must prepare a few components. You can have 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:

1. {Prepare of Lemons.
2. {Make ready of medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
3. {Make ready of bone ­in chicken pieces.
4. {Take of kosher salt.
5. {Get of black pepper.
6. {Prepare of Large Onion, quartered.
7. {Get of extra­virgin olive oil, more as.
8. {Get of needed.
9. {Take of garlic cloves, smashed and peeled.
10. {Get of cherry tomatoes, halved.
11. {Prepare of red pepper flakes.
12. {Get of dry white wine.
13. {Take of pitted olives, halved (use black, green.
14. {Make ready of or a mix).
15. {Take of large rosemary branches.
16. {Take of unsalted butter.
17. {Prepare of Chives or mint leaves, for garnish (optional).

Instructions to make Braised Chicken With Artichokes and Olives:

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..
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..
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..
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..
5. 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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