Braised Chicken with Artichokes, Shallots, Tomatoes and Olives
Author: Marie
Recipe type: one-pan meal
- 5 legs, 3 thighs, bone in, skin on or dark meat pieces of your choice
- 2 shallots, quartered
- 1 pint, cherry tomatoes, sliced in half
- 3 garlic cloves, crushed
- 1 cup of good white wine
- a good sized handful of your favorite olives, I used castelvetrano
- 10 oz. frozen artichokes
- ½ tube of tomato paste
- ¾ cup, chicken broth
- herbs such as parsley, thyme and rosemary
- olive oil
- Pre-heat oven to 400
- Make sure you use a heavy bottomed pan that goes from stove top to oven.
- Pat dry and season chicken on both sides with salt and pepper.
- Get the pan hot then drizzle with olive oil and sear the chicken on both sides til deep golden.
- Remove the chicken and set aside.
- Add the shallots, garlic and sauté a little bit.
- Deglaze with the white wine.
- Toss in the fresh sliced tomatoes, chicken broth and tomato paste, combine well.
- Place the chicken back in and scatter with some herbs.
- Toss in your olives and artichokes.
- Drizzle the top with olive oil and place into the oven.
- Cook til internal temp reaches 165.
- The last few minutes you can stick it under the broiler or if you have a convection setting put it on convection roast til nicely golden.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/10/braised-chicken-with-artichokes-shallots-tomatoes-and-olives.html
3.4.3177