Braised Chicken With Artichokes and Olives

Name: Braised Chicken With Artichokes and Olives
Cuisine: American
Ingredients: 2 Lemons; 4 medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe); 3 1/2 pounds bone in chicken pieces; 2 teaspoons kosher salt; 2 teaspoons black pepper; 1 Large Onion, quartered; 2 tablespoons extravirgin olive oil, more as; needed; 4-5 garlic cloves, smashed and peeled; 1 1/2 cups cherry tomatoes, halved; Pinch red pepper flakes; 3/4 cup dry white wine; 1/3 cup pitted olives, halved (use black, green; or a mix); 2 large rosemary branches; 1 tablespoon unsalted butter; Chives or mint leaves, for garnish (optional)

PaulN @cook_6047903

This dish is another delicious one. Artichokes are not always in season so I used canned artichoke hearts and the result was equally good.
You can serve this dish with rice, but it would be wise not use a very flavored rice (Mexican, Caribbean, etc). The sauce is wonderful but you don't want the flavored rice to overpower it.
PS: Rosemary is essential to this recipe, don't skip it!!

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Ingredients

2Lemons
4medium artichokes, about 1 1/2 pounds (I used 3 12 oz cans for this recipe)
3 1/2 poundsbone in chicken pieces
2 teaspoonskosher salt
2 teaspoonsblack pepper
1Large Onion, quartered
2 tablespoonsextravirgin olive oil, more as
needed
4-5garlic cloves, smashed and peeled
1 1/2 cupscherry tomatoes, halved
Pinchred pepper flakes
3/4 cupdry white wine
1/3 cuppitted olives, halved (use black, green
or a mix)
2large rosemary branches
1 tablespoonunsalted butter
Chives or mint leaves, for garnish (optional)

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Steps

1

Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12 inch) ovenproof skillet with a lid (or a large pot). Heat oil over medium-high heat.
Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
2

Add artichokes, onion and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
3

Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon (do not discard after zesting). Return chicken to pan. Bring liquid to a simmer.
4

Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes (check white meat after 25 minutes and remove from oven if done). Transfer chicken to a plate and place
skillet over medium-high heat. Simmer until pan juices thicken and become sauce like, about 3 to 5 minutes. Whisk in butter.
5

Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like. Serve with rice because the sauce is really good!