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Back to Braised Chicken With Artichokes, Olives, and Lemon All Reviews for Braised Chicken With Artichokes, Olives, and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 1 hr Servings: 4 artichoke-lemon-chicken-c-d112540.jpg

Ingredients Ingredient Checklist 1 whole chicken (3 1/2 pounds), cut into 8 pieces and patted dry Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 12 cloves garlic, peeled and lightly smashed 9 ounces frozen artichoke hearts, thawed and halved 6 ounces green olives, such as Castelvetrano (1 cup) 1 tablespoon chopped fresh oregano, plus leaves for serving 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 1 small lemon, sliced into paper-thin rounds Cooked orzo, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 45 mins total: 1 hr Servings: 4 artichoke-lemon-chicken-c-d112540.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 45 mins total: 1 hr Servings: 4

Recipe Summary

prep: 45 mins total: 1 hr

Servings: 4

prep: 45 mins

total: 1 hr

prep:

45 mins

total:

1 hr

Servings: 4

4

artichoke-lemon-chicken-c-d112540.jpg

artichoke-lemon-chicken-c-d112540.jpg

Ingredients

Ingredients

  • 1 whole chicken (3 1/2 pounds), cut into 8 pieces and patted dry Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 12 cloves garlic, peeled and lightly smashed 9 ounces frozen artichoke hearts, thawed and halved 6 ounces green olives, such as Castelvetrano (1 cup) 1 tablespoon chopped fresh oregano, plus leaves for serving 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 1 small lemon, sliced into paper-thin rounds Cooked orzo, for serving

Directions

Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.

Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

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All Reviews for Braised Chicken With Artichokes, Olives, and Lemon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Chicken With Artichokes, Olives, and Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest