Artichoke And Black Olive Baked Chicken Recipes

QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE

Steps:

• In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
• Now take a clean plate and place the chicken breasts on it.
• Season the chicken breasts on both sides and let it rest for 5 minutes.
• Heat a large pan/skillet and add olive oil.
• Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
• Remove the chicken over kitchen/paper towel.
• Heat the same pan with leftover olive oil and add smashed garlic.
• Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
• Now add the olives (black and green) and saute.
• Add a sprig of fresh rosemary and saute everything.
• Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
• Add the chopped lemons and saute
• Now add the cooked chicken and saute everything.
• Let this cook for 2 minutes.
• Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
• Finally, add chopped parsley and chopped rosemary sprig.
• Give everything a good mix and turn off the heat.
• Transfer to a serving bowl and add serve hot.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
• 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, 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.
• Add artichokes 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.
• 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.
• 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 saucelike, about 3 to 5 minutes. Whisk in butter.
• 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. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

ARTICHOKE AND BLACK OLIVE BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.

ARTICHOKE & BLACK OLIVE BAKED CHICKEN

Steps:

• Preheat oven to 350°F
• Place chicken breasts in a 9x13 casserole dish and spread olives and artichoke hearts all over and around the chicken breasts.
• Pour the chicken broth over all. Sprinkle with tarragon.
• Bake for 1 hour.