Braised Chicken Thighs with Artichokes and Olives
Note: If you want to use bone-in,
skinless chicken thighs, add 5-7 minutes to the cooking time. To be sure the
chicken is cooked thoroughly, use an instant-read thermometer inserted into the
thigh, but not toughing the bone. Fully cooked chicken should reach 165 degrees.
2
1/2 pounds boneless, skinless chicken thighs
Coarse salt and freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil
14-ounce can artichoke hearts, drained and quartered (or buy
them quartered)
2 cloves garlic, minced
2 cups chicken broth
1/2 cup pimento-stuffed green olives
1 tablespoon honey
2-3 sprigs fresh oregano, plus extra for garnish
1 lemon, sliced into thin rounds
Season
the chicken all over with the salt and pepper. Dredge the chicken in the flour
and turn to coat both sides (or place the flour in a zip-top bag, add the
chicken and shake to coat). Shake off excess flour.
Heat the
oil in a large, high-sided skillet over medium-high heat. Add the chicken, flesh-side
down (not where the bone was/is), in a single layer. Cook for 5 to 7 minutes,
until browned on both sides. Remove the chicken from the pan (leave any browned
bits on the bottom of the pan) and transfer to a plate; set aside.
Reduce
the heat to medium and add the artichokes and garlic to the skillet. Cook for 3
to 5 minutes, until golden brown, stirring occasionally. Add the broth, olives,
honey, and oregano and bring to a simmer, scraping up the browned bits from the
bottom of the pan and incorporating them into the sauce. Return the chicken and
any accumulated juices to the pan and return to a simmer. Arrange the lemon
slices on top of the chicken and partially cover the pan. Reduce the heat to
low and simmer for 10 to 12 minutes, until the chicken is cooked through (an
instant-read thermometer should read 165 degrees).
Remove
the lid and simmer until the sauce thickens slightly, about 1 to 2 minutes.
Serve the chicken with fresh oregano leaves sprinkled over top.
Comments
Post a Comment