Braised Chicken with Artichokes, Olives and Tomatoes
This recipe is from the New York TImes food section (Melissa Clark). It uses fresh artichokes and requires you to process them, trimming, choking, boiling, etc. The recipe suggests you can also use frozen artichokes. I took that suggestion. This is my process using them.
Servings: 4-6
Ingredients:
3 ½ lbs. bone-in chicken or a mix of boneless skinless and bone in skin on, but at least a few with skin and bones
2 t. salt
2 t. pepper
2 T. olive oil – more as needed
1 bag frozen artichoke hearts, defrosted and patted dry
4 cloves garlic
1 ½ c. cherry tomatoes
Pinch red pepper flakes to taste (optional)
¾ c. dry white wine
¾ c. pitted olives, halved – black, green or a mix
2 large rosemary branches
Zest of 1 lemon plus juice of 1 lemon
1 T. unsalted butter
Grated Parmesan cheese
Chef's Tip: You need to have the bone in, skin on chicken pieces in order to first, flavor the sauce, and second, to help it thicken and have substance. Boneless, skinless breasts by themselves will turn this dish into a chicken soup, rather than a lovely braise.
Instructions:
1. Preheat oven to 375.
2. Pat chicken dry with paper towel and season with salt and pepper. In a large ovenproof dutch oven or stock pot, heat olive oil over medium-high heat. When hot, brown chicken, a few pieces at a time until brown on both sides, 5-7 minutes per side. Transfer to plate, and repeat with remaining chicken.
3. Add artichokes to pan, adding more oil if needed. Stir and cook until browned. Add garlic and cook for 1 minute until garlic begins to brown, but doesn’t burn. Stir in tomatoes and pepper flakes is using and cook for an additional minute.
4. Pour in wine and stir in olives, rosemary and lemon zest. Return chicken to pan. Bring to simmer.
5. Cover pan and transfer to oven. Cook until chicken is tender, 30-35 minutes. Remove chicken from pan and keep warm. Place pan over medium high heat and simmer until pan juices thicken and become sauce-like. Whisk in butter.
6. Return chicken to pan to reheat, add the lemon juice, and serve with Parmesan cheese and a crusty baguette.