Chicken with Artichokes and Olives
Author: Nicole
Ingredients
  • 4 chicken thighs (with skin and bones)
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 12 ounces frozen artichokes, thawed
  • 4 garlic cloves, minced
  • 1-1/2 cups cherry tomatoes, halved
  • Pinch red pepper flakes
  • ¾ cup dry white wine
  • ⅓ cup pitted olives, halved (use black, green or a mix)
  • 1 lemon, zested and juiced
  • 2 large rosemary branches
  • 1 tablespoon unsalted butter
  • 1 tablespoon grated Parmigiano-Reggiano, more as needed
  • 2 tablespoons chopped mint leaves
Instructions
  1. Heat oven to 375°F. Pat chicken pieces dry with paper towel and season with salt and pepper.
  2. 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.
  3. Add artichokes and garlic to pan, adding more oil if needed. Cook, turning occasionally, until golden brown, about 5 to 7 minutes.
  4. Stir in tomatoes and red pepper flakes; cook 1 minute more.
  5. Pour in wine and stir in olives, lemon zest and rosemary branches. Return chicken to pan. Bring liquid to a simmer.
  6. Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes.
  7. Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken (becoming more like a sauce) about 3 to 5 minutes. Whisk in butter.
  8. Return chicken to pan and sprinkle with cheese.
  9. Turn on broiler and adjust oven rack for broiling. Place pan in oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to ensure that it does not burn.)
  10. Pour lemon juice over pan. Sprinkle with mint and serve.
Notes
* Be sure to thaw the frozen artichokes ahead of time – I recommend overnight in the refrigerator. Place frozen artichokes on paper towels on a plate and cover with plastic wrap. If you only have a few hours, leave them at room temperature.
* Recipe can be doubled – just be sure you have a pot large enough to fit the chicken in a single layer and that you can cover the dish with a lid (aluminum foil will work, too).
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-with-artichokes-and-olives/