Chicken Basque With Olives Artichokes Recipe 415

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ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES



One Pan Greek Chicken with Artichokes and Olives image

This one pan Greek chicken with artichokes and olives is the perfect recipe when you need a quick weeknight dinner meal. The combination of crispy chicken, briny olives, flavorful marinated artichokes, and fresh lemon just can't be beat.

Provided by Ashlea Carver

Categories     Dinner

Time 35m

Number Of Ingredients 13

6 bone-in, skin-on chicken thighs
2 tbsp avocado oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
3 cloves garlic, smashed
¼ cup lemon juice
1 lemon thinly sliced
8 oz marinated artichoke hearts, drained
½ cup castelvetrano olive
½ cup kalamata olives

Steps:

  • Preheat the oven to 425 degrees.
  • Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
  • Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
  • While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
  • When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
  • Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
  • Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!

Nutrition Facts : Calories 434 calories, Sugar 1.8 g, Sodium 393.1 mg, Fat 14.9 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 3.4 g, Protein 63 g, Cholesterol 198.6 mg

CHICKEN BASQUE WITH OLIVES & ARTICHOKES RECIPE - (4.1/5)



Chicken Basque with Olives & Artichokes Recipe - (4.1/5) image

Provided by á-45429

Number Of Ingredients 16

4 pounds skinless, bone-in chicken thighs
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon black pepper, freshly cracked
1 teaspoon paprika
1/2 cup all-purpose flour
1/4 cup canola oil
1 medium white onion, large dice
4 garlic cloves, minced
1 bell pepper, chopped
1/4 cup sherry vinegar
24 Manzanilla olives (green), pitted
24 Kalamata olives, pitted
8 ounces jarred artichokes hearts, drained, rinsed and quartered
4 Roma tomatoes, seeded and chopped
1 quart low sodium chicken broth
Lemon wedges for serving

Steps:

  • Heat the oil in a large pot or dutch oven. In a shallow pan mix together the flour, paprika, salt and pepper then dredge the chicken shaking off the excess flour. Cook half the chicken on medium high heat for 4 to 5 minutes on each side so that they get browned. Take out and set on a plate then cook the remainder of the chicken. Sauté the onions, bell pepper and garlic together for about 3 minutes, then add the sherry vinegar getting all the bits scrapped from the bottom. Add the olives, tomatoes, artichokes, and broth to the pot then, add the chicken back and nestle them in between. Let the pot come to a boil then put the lid on and bake in the oven at 350 F for 1 to 1 1/2 hours. When done serve with lemon wedges, sprinkle the lemon juice over the chicken and broth it adds a nice flavor.

CHICKEN FLORENTINE ARTICHOKE BAKE



Chicken Florentine Artichoke Bake image

A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!

Provided by Debbie

Categories     Chicken Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package shredded Italian cheese blend
¼ cup all-purpose flour
1 ½ cups milk, or more to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES



Double-Duty Chicken with Olives & Artichokes image

My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 4 servings plus leftovers.

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 cup pimiento-stuffed olives
1 bay leaf
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
GREMOLATA:
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced

Steps:

  • In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES



Braised Chicken With Artichokes and Olives image

Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.

Provided by Melissa Clark

Categories     one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1 1/2 lemons
3 medium artichokes, about 1 1/2 pounds
3 1/2 pounds bone-in chicken pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons extra-virgin olive oil, more as needed
4 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
Grated Parmigiano-Reggiano, as needed
Chives or mint leaves, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN BASQUE STYLE



Chicken Basque Style image

Provided by Barbara Kafka

Categories     dinner, project, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium green peppers
2 medium red peppers
2 large onions, peeled and finely chopped (about 3 cups)
5 cloves garlic, peeled and smashed
2 ounces rendered chicken fat
2 ounces pork belly, skin removed if necessary (available at a butcher's or specialty store), or pancetta, cut into 1/2-inch cubes
4 small hot peppers or 6 jalapenos or 1 long hot red pepper cut across into 4 1 1/2-inch lengths
2 1/4 pounds ripe tomatoes, cored and cut into 1-inch chunks (about 6 cups)
1 4 to 5 pound chicken, cut into 10 serving pieces with back, neck and wing tips reserved for stock
Kosher salt to taste
Freshly ground black pepper to taste
2 bay leaves
1 branch fresh thyme

Steps:

  • Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
  • While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
  • Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
  • Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
  • Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
  • Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.

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