Best 3 Braised Chicken With Artichokes And Olives Recipes

Indulge in the tantalizing flavors of Mediterranean cuisine with this delectable Braised Chicken with Artichokes and Olives recipe. This dish takes you on a culinary journey, combining tender chicken, succulent artichokes, and briny olives in a savory sauce. The chicken is perfectly braised, resulting in fall-off-the-bone tenderness, while the artichokes and olives add a delightful texture and depth of flavor. Served over a bed of fluffy rice or crusty bread, this dish promises a satisfying and memorable dining experience.

In addition to the main recipe, you'll find a treasure trove of culinary delights within this article. Discover the secrets to making the most flavorful braising liquid, ensuring your chicken is infused with irresistible aromas and flavors. Learn how to select and prepare artichokes, ensuring they retain their vibrant green color and tender texture. And don't miss the tips for choosing the perfect olives, as their brine and flavor profile can greatly enhance the overall dish.

This comprehensive guide also includes variations of the recipe, allowing you to customize it to your liking. Experiment with different types of chicken cuts, from succulent thighs to hearty drumsticks. Discover how to incorporate additional vegetables like bell peppers, zucchini, or mushrooms for a colorful and nutritious meal. And if you're feeling adventurous, try adding a touch of spice with a pinch of chili powder or a drizzle of harissa paste.

With its detailed instructions, helpful tips, and inspiring variations, this Braised Chicken with Artichokes and Olives recipe is sure to become a favorite in your kitchen. So gather your ingredients, put on your apron, and embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON

Braised Chicken With Artichokes, Olives, and Lemon image

The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 11

Ingredients

1 whole chicken (3 1/2 pounds), cut into 8 pieces and patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 cloves garlic, peeled and lightly smashed
9 ounces frozen artichoke hearts, thawed and halved
6 ounces green olives, such as Castelvetrano (1 cup)
1 tablespoon chopped fresh oregano, plus leaves for serving
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 small lemon, sliced into paper-thin rounds
Cooked orzo, for serving

Steps:

Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Braised Chicken With Artichokes and Mushrooms image

The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.

Provided by Alex Witchel

Categories dinner, weekday, casseroles, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Salt
Freshly ground black pepper
1/2 teaspoon paprika
One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
6 tablespoons butter
8 ounces mushrooms, quartered
2 tablespoons flour
2/3 cup chicken broth or bouillon
3 tablespoons sherry
1 (12-to-15-ounce) can artichoke hearts, drained

Steps:

Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram

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

Ingredients

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

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
Brown the Chicken: Browning the chicken before braising it will add a lot of flavor to the dish. Be sure to brown the chicken in a hot skillet over medium-high heat until it is golden brown on all sides.
Use a Good Quality Broth: The broth you use for braising the chicken is important. Choose a broth that is flavorful and has a rich body. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
Add Vegetables and Aromatics: Along with the broth, you will also want to add some vegetables and aromatics to the braising liquid. This will help to add flavor and depth to the dish. Some good options include carrots, celery, onions, garlic, and herbs like thyme and rosemary.
Simmer, Don't Boil: Once you have added all of the ingredients to the pot, bring the liquid to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the chicken is cooked through.
Serve with Sides: Braised chicken with artichokes and olives is a delicious dish that can be served with a variety of sides. Some good options include mashed potatoes, rice, or roasted vegetables.

Conclusion:

Braised chicken with artichokes and olives is a classic dish that is both flavorful and easy to make. By following these tips, you can create a delicious and satisfying meal that your family and friends will love.