Chicken with artichokes and Kalamata olives make for a delicious entree.
Chicken with Artichokes and Olives
MAKES 6 SERVINGS
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- ¾ cup quartered marinated artichoke hearts
- ⅓ cup chopped Kalamata olives
- ¼ cup chopped shallot
- 1 tablespoon minced garlic
- 1 tablespoon drained capers
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup chicken stock
- ¼ cup white wine
- 3 tablespoons fresh lemon juice
- Garnish: chopped fresh Italian parsley
Instructions
- Preheat oven to 375°.
- Sprinkle salt and pepper on chicken, front and back, making sure to get seasoning under skin.
- In a large oven-safe skillet, heat oil over medium-high heat until it slightly smokes, about 2 minutes.
- Add chicken, skin side down, to skillet. Cook until skin is crispy and golden brown, about 5 minutes. Turn chicken and cook 5 minutes more.
- Bake until an instant-read thermometer inserted near the bone registers 165°, about 15 minutes. Remove chicken from skillet and set aside. Drain and reserve oil.
- Using same skillet, cook 2 teaspoons reserved oil, artichoke hearts, olives, shallot, garlic, capers, onion powder, and garlic powder over medium heat, stirring occasionally, until shallots are tender, about 2 minutes.
- Add chicken stock, white wine, and lemon juice, scraping bits from bottom of pan. Bring to a simmer and cook 5 minutes. Return chicken to skillet. Garnish with parsley, if desired.
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