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Good Evening all, at this time you can prepare recipe Braised Chicken With Artichokes and Olives with 17 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Braised Chicken With Artichokes and Olives.
Ingredients all Braised Chicken With Artichokes and Olives
Prepare 2 : Lemons.
Needed 4 : medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe).
Prepare 3 1/2 pounds : bone in chicken pieces.
Prepare 2 teaspoons : kosher salt.
Prepare 2 teaspoons : black pepper.
Needed 1 : Large Onion, quartered.
Needed 2 tablespoons : extravirgin olive oil, more as.
Needed : needed.
Needed 4-5 : garlic cloves, smashed and peeled.
Needed 1 1/2 cups : cherry tomatoes, halved.
Needed Pinch : red pepper flakes.
Prepare 3/4 cup : dry white wine.
Needed 1/3 cup : pitted olives, halved (use black, green.
Prepare : or a mix).
Prepare 2 : large rosemary branches.
Prepare 1 tablespoon : unsalted butter.
Prepare : Chives or mint leaves, for garnish (optional).
If all composition Braised Chicken With Artichokes and Olives it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Step by Step Cooking Braised Chicken With Artichokes and Olives
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..
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..
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 sauce like, about 3 to 5 minutes. Whisk in butter..
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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