How to Prepare Delicious Chicken with artichokes and olives

Chicken with artichokes and olives. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Sprinkle garlic, lemon zest, thyme and rosemary over chicken.

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook. You can have Chicken with artichokes and olives using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken with artichokes and olives

It's 400 g (1 can) of artichokes, drained and diced.
It's 140 g of pitted kalimata olives (rinsed once and cut into halves).
Prepare 450 g of chicken breast fillet (no skin).
Prepare 1 1/5 cups of chicken stock.
You need 1 tsp of paprika powder.
You need 1 tsp of dried ground ginger.
Prepare 2 tbsp of plain flour.
You need 1/4 of salt.
It's 1/3 cup of white wine (optional).
You need of Olive oil (I used the bland one, not virgin).

Add broth, artichoke hearts and the browned chicken and return to a simmer. Remove chicken to a platter; keep warm. Repeat procedure with remaining half of chicken. Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.

Chicken with artichokes and olives step by step

Cut chicken into some medium piece. Don't cut it too small (aim for size of chicken tenders).
Mixed flour with salt and 1/4 paprika powder and mixed well..
Coat chicken lightly with the flour mixture and set aside. It doesn't have to be perfect..
Heat the olive oil on skillet and brown the chicken pieces..
Add in chicken stock, artichokes, kalimata olives, ground ginger and the remaining of paprika powder, cook until all ingredients cooked through in low-medium heat for 5-10 mins..
Taste the food, and adjust to your liking. The kalimata olives and the chicken stock already add enough salt to the dish, you may not need to add more salt (I didn't put salt on mine)..
Add in the white wine, let it simmer for another 3-5 minutes and let the alcohol evaporated. You can skip this step if you are looking for halal food..
You can thicken the stock if needed by adding the remaining flour with 1.5 tbsp of water. Let it simmer until stock is thicken. Your food is now ready to serve!.

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. This brilliant technique is a win every time. Season the chicken with salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess.