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Alright, don’t linger, let’s plan this braised chicken with artichokes and olives menu with 17 substances which are undoubtedly easy to receive, and we have to process them at the very least through 5 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Braised Chicken With Artichokes and Olives:

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

Braised Chicken With Artichokes and Olives step by 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.
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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