Email to Amy      

Braised Chicken with Lemon, Artichokes and Olives

Source of Recipe

Anne


Recipe Introduction

This is a recipe from a good friend. DH and I both love it. You can use chicken parts instead of cutting up a whole chicken. Serves 4 - 5

List of Ingredients

1 large roasting chicken (5 to 5-1/2 pounds), or chicken parts equal in weight
Salt
Freshly ground black pepper
Flour for dredging
3 tablespoons olive oil, divided
2 cups onion, diced
2 large garlic cloves, thinly sliced
1/2 cup white wine
1 cup chicken broth
1 medium-sized lemon
1 bay leaf
2 teaspoons dried oregano
1 14-oz. can artichoke hearts, drained and quartered
1 6-oz. jar pitted Kalamata olives
Egg noodles or rice


Recipe

If using a whole chicken, cut chicken into 8 to 10 pieces. Remove skin from all the pieces, leaving skin on the wings and legs only. (I remove the skin from the chicken breasts.) Sprinkle with salt and pepper; dredge in flour, shaking off excess.

Heat oil in a large 8- to 10-quart Dutch oven with tight-fitting lid on medium-high heat. Working in batches, place chicken pieces in hot oil; cook about 10 minutes, turning to brown well on all sides. Remove chicken from pot; set aside.

Add remaining 1 tablespoon oil to pot. Stir in onion and garlic. Saute about 3 to 5 minutes or until softened. Add wine; continue to cook, while stirring, 3 minutes longer to slightly reduce wine. Add chicken broth and return chicken pieces to pot.

Slice lemon in half. Squeeze juice from 1/2 of the lemon into the pot. Slice remaining lemon into very thin slices. Add to pot. Stir in bay leaf and oregano.

Cover pot; reduce heat to medium-low. Simmer 45 to 50 minutes. Stir in artichokes and olives. Cover and continue to simmer 10 minutes longer. Serve over rice or egg noodles.