BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON
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
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 OLIVES
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
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 WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Soup/Stew Chicken Artichoke Olive Kid-Friendly Healthy Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
- When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
- Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
- In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
- Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
- Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
- Add the artichoke hearts and olives and continue simmering for 10 minutes.
- Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
- Do Ahead:
- The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
ARTICHOKES BRAISED IN LEMON AND OLIVE OIL
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
Provided by Maggie Ruggiero
Categories Side Braise Dinner Lemon Artichoke Fall Potluck Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 12
Steps:
- Trim artichokes into hearts:
- Add lemon halves to a large bowl of cold water, squeezing to release juice.
- Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
- Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
- Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
- Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
- Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.
BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS
A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
- Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g
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