Recipe of Ultimate Chicken with Artichokes, Tomatoes, Garlic, and Olives
Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Make Super Quick Homemade Chicken with Artichokes, Tomatoes, Garlic, and Olives. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Chicken with Artichokes, Tomatoes, Garlic, and Olives is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken with Artichokes, Tomatoes, Garlic, and Olives estimated approx 1 hour 30 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Chicken with Artichokes, Tomatoes, Garlic, and Olives using 14 ingredients and 7 steps. Here is how you cook that.
Food writer Melissa Clark posted a video of a Mediterranean dish with chicken and artichokes. This is my simplified, delicious version.
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Ingredients and spices that need to be Prepare to make Chicken with Artichokes, Tomatoes, Garlic, and Olives:
- 2 1/2 pounds chicken thighs, skinless and boneless
- 2 teaspoons kosher salt
- Ground black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 jar artichoke hearts in oil, drained
- 2 cups cherry tomatoes, halved
- Pinch red pepper flakes
- 3/4 cup dry vermouth or white wine
- 1/2 cup olives (black or green), pitted and halved
- 1/2 lemon, juiced and zested
- 1 tablespoon dry rosemary leaves
- Parmesan cheese, grated
- Parsley, chopped
Instructions to make Chicken with Artichokes, Tomatoes, Garlic, and Olives
- Pat the chicken dry with paper towel and season with salt and pepper.
- In a large ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches 5 to 7 minutes per side. Transfer chicken to a plate.
- Preheat oven to 375F.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, 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. Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 minutes.
- Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 10 minutes. Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. Squeeze lemon juice over pan and serve garnished with parsley.
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