Hello friends! Welcome back to Kelly’s Kitchen. It’s so great you’re here today! I am sure you have all heard about the benefits of the Mediterranean diet: the plant-based diet traditional in places like Greece and Italy. Daily consumption of fruits, veggies, whole grains and healthy fats, with limited red meat and dairy is sustainable, well-balanced and has proven health benefits.
Chicken with Artichoke and Olives
Today, I am sharing a Mediterranean dish: Chicken with Artichoke and Olives. This recipe is an adaptation of Melissa Clark’s Braised Chicken with Artichokes and Olives. And I have to say that this recipe is a keeper!
Preheat your oven to 375 degrees. I am starting with four boneless, skinless chicken thighs. Pat them dry and get your pan hot over medium high heat with a couple tablespoons of olive oil. Salt and pepper your thighs and brown them for about 5 minutes on each side. Then, transfer the browned chicken thighs to a separate plate and set aside.
To the pan, add four cloves of smashed and roughly chopped garlic, one can of rinsed and drained chickpeas, and one can of artichoke hearts (drained and patted dry). Generously sprinkle the crushed red pepper flakes. Add more olive oil if you need to.
Once the artichokes have a little browning and the chickpeas soften (about 7 minutes on medium high heat), pour in the white wine, add olives, rosemary sprigs and lemon zest. Stir it up and nestle your chicken thighs back in the pan and bring to a simmer.
Cover the pan with foil or a lid and place in a 375 degree oven for 15-30 minutes or until chicken thighs are cooked through. My chicken thighs are pretty small and cooked quickly, but if your’s are bone-in, they might need the whole 30 minutes.
After pulling the pan from the oven, transfer chicken thighs to a plate. Over medium high heat, stir in a tablespoon of butter. Once the butter is melted, remove the pan from heat and place your chicken back in the pan. Squeeze lemon juice over the pan and sprinkle with chopped parsley.
Plate up your Chicken with Artichokes and Olives!
This dish is so easy and so very delicious. I love the way olives season a dish – such a flavor boosting ingredient. I used Kalamata olives and green Chalkidiki olives. The beans add a heartiness to this dish that I think is perfect for fall. I used chickpeas for this recipe, but I think Cannellini beans would be a good choice, too.
Thank you for spending some of your Saturday with me this week. We really enjoyed this dish and I hope it inspires you to try using Mediterranean flavors and ingredients in your cooking. An easy way to add Mediterranean flavor to any dish is with an herby green sauce; it amps up everything from roasted veggies to grilled fish. Don’t forget you can find me on Instagram and Facebook too! Take care everyone, be well. xo Kelly
Chicken with Artichokes and Olives
- 4-6 Boneless, Skinless Chicken Thighs
- 2 tbsp Olive Oil more if needed
- 1 14 oz Can of Artichoke Hearts drained, halved and patted dry
- 1 15.5 oz Can of Chickpeas drained and rinsed
- 1/2 cup Olives (Kalamata, Chalkidiki, or whatever you like) halved or quartered
- 4 cloves Fresh Garlic smashed and rough chopped
- 3/4 cup Dry White Wine
- Zest of Half a Lemon
- Juice of 1/2 - 1 Lemon
- 3-4 Rosemary Sprigs
- 1 tbsp Unsalted Butter
- Salt and Pepper to taste
- Crushed Red Pepper Flakes to taste
- Flat Leaf Parsley (garnish) rough chopped
Preheat oven to 375 degrees.
Salt and pepper chicken and brown in pan over medium high heat, about 5 minutes each side. Transfer chicken to separate plate.
Add garlic, artichokes, chickpeas and crushed red pepper flakes to pan. Add more olive oil if necessary. Lightly brown the artichokes, about 7 minutes.
Add olives, wine, lemon zest and rosemary to pan. Stir, then add chicken back to pan and bring to a simmer.
Cover and place in oven for 15-30 minutes or until internal chicken temp reads 165-170, or juices run clear.
Remove pan from oven and transfer chicken to separate plate. Over medium high heat, bring remaining juices to a simmer and add one tablespoon butter. Simmer until butter is melted.
Return chicken to the pan and add lemon juice and parsley.