BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON
The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
- Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.
DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES
My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings plus leftovers.
Number Of Ingredients 19
Steps:
- In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- 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, 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 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 saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
More about "braised chicken with artichokes and olives recipes"
BRAISED CHICKEN RECIPE WITH ARTICHOKES AND OLIVES
From motherearthliving.com
BRAISED CHICKEN & ARTICHOKES IN WINE SAUCE - A WELL …
From seasonedkitchen.com
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE: HOW TO …
From tasteofhome.com
BRAISED CHICKEN BREASTS WITH ARTICHOKES AND OLIVES
From yeprecipes.com
CRISPY BRAISED CHICKEN THIGHS WITH ARTICHOKES
From feastingathome.com
ONE PAN ARTICHOKE CHICKEN WITH OLIVES RECIPE
From cucinabyelena.com
5/5 (3)Category Savory
- Saute shallots in olive oil on medium heat until translucent and slightly brown on edges, about 3-4 minutes. Add chicken thighs (do not crowd the pan) sear on both sides for about 4-5 minutes until well browned. Turn heat to medium low. Add artichokes, olives, and white wine. Mix to combine in pan and scrap any dripping off the bottom to add flavor to the broth. Place the herbs on top of the chicken. Cover and simmer on low for about 15-20 minutes until the center of chicken reaches 165 degrees F and is fully cooked.
ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES
From allthehealthythings.com
5/5 (20)Calories 434 per servingCategory Dinner
SMOKY BRAISED CHICKEN & ARTICHOKES WITH OLIVES & BASIL PURéE
From cleaneatingmag.com
BRAISED BABY ARTICHOKES WITH TOMATO COULIS RECIPE - ALAIN COUMONT
From faws.netlify.app
BRAISED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
ONE POT - BRAISED CHICKEN WITH ARTICHOKES AND OLIVES RECIPES
From recipeofday.com
BRAISED CHICKEN WITH ARTICHOKES RECIPE | SUR LA TABLE
From
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES — REBECCA KATZ
From rebeccakatz.com
ONE PAN LEMON CHICKEN ORZO - VIKALINKA
From vikalinka.com
BEST SPRING RECIPES TO COOK- APRIL 2023 - BUZZFEED
From buzzfeed.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE
From bonappetit.com
BRAISED CHICKEN THIGHS WITH MARINATED ARTICHOKES RECIPE
From foodandwine.com
BRAISED CHICKEN THIGHS WITH FENNEL, ARTICHOKE, AND OLIVES
From jensrootedkitchen.com
15 BEST PENNE PASTA RECIPES - WHAT TO MAKE WITH PENNE PASTA
From thepioneerwoman.com
CHICKEN LEGS WITH OLIVES AND ARTICHOKES BY RICARDO | IGA RECIPES
From iga.net
ARTICHOKE WHITE BEAN SALAD RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
15 BEST ARTICHOKE RECIPES - HOW TO COOK ARTICHOKES
From thepioneerwoman.com
ORZO SALAD WITH ASPARAGUS, ARTICHOKE HEARTS AND FETA
From foodiecrush.com
BRAISED CHICKEN AND ARTICHOKES | WILLIAMS SONOMA
From williams-sonoma.com
You'll also love