Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, braised chicken with artichokes and olives. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Braised Chicken With Artichokes and Olives is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Braised Chicken With Artichokes and Olives is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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:

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