Chicken with Artichokes, Tomatoes, Garlic, and Olives

Name: Chicken with Artichokes, Tomatoes, Garlic, and Olives
Total time: 5400 s
Yield: 6 people
Cuisine: American
Ingredients: 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

Ricardo @tallcook

Manhattan, New York, United States

Food writer Melissa Clark posted a video of a Mediterranean dish with chicken and artichokes. This is my simplified, delicious version.

#GoldenApron23 #lunch #meal #Italian #dinner #Mediterranean #dish

Food writer Melissa Clark posted a video of a Mediterranean dish with chicken and artichokes. This is my simplified, delicious version.

#GoldenApron23 #lunch #meal #Italian #dinner #Mediterranean #dish

Ricardo @tallcook

Manhattan, New York, United States

Food writer Melissa Clark posted a video of a Mediterranean dish with chicken and artichokes. This is my simplified, delicious version.

#GoldenApron23 #lunch #meal #Italian #dinner #Mediterranean #dish

Food writer Melissa Clark posted a video of a Mediterranean dish with chicken and artichokes. This is my simplified, delicious version.

#GoldenApron23 #lunch #meal #Italian #dinner #Mediterranean #dish

Saved

Ingredients

1 hour 30 minutes

6 people

2 1/2 poundschicken thighs, skinless and boneless
2 teaspoonskosher salt
Ground black pepper
3 tablespoonsolive oil
4 clovesgarlic, finely chopped
1 jarartichoke hearts in oil, drained
2 cupscherry tomatoes, halved
Pinchred pepper flakes
3/4 cupdry vermouth or white wine
1/2 cupolives (black or green), pitted and halved
1/2lemon, juiced and zested
1 tablespoondry rosemary leaves
Parmesan cheese, grated
Parsley, chopped

Saved

Steps

1 hour 30 minutes

1

Pat the chicken dry with paper towel and season with salt and pepper.
2

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.
3

Preheat oven to 375F.
4

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.
5

Pour in wine and stir in olives, rosemary branches and grated zest. Return chicken to pan. Bring liquid to a simmer.
6

Cover pan and transfer to oven. Cook until chicken is tender, 30 minutes.
7

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.