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
  1. Preheat oven to 375°.
  2. Sprinkle salt and pepper on chicken, front and back, making sure to get seasoning under skin.
  3. In a large oven-safe skillet, heat oil over medium-high heat until it slightly smokes, about 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/chicken-with-artichokes-and-olives/