Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chicken with Artichokes and Olives

Dinner Party, Gluten Free, keto, Meats, Poultry

While it seems I do experiment with a lot of different foods to share with you here, I tend to default to one, maybe two, recipes per season for dinner parties.  I prefer dishes that I can pop into the oven while guests are arriving. Some easy enough that I can socialize and enjoy cocktails, priorities honey… But here’s the most important thing, it has to have some wow factor.  You invited guests, it’s not your everyday Monday dinner.
 
This winter my go-to has been Shrimp and Grits recipe, with a few variations, of course.  Every version just as easy and spectacular.  However, this last weekend I may have found another gold mine for dinner, or Monday nights in if you like.
 
The conception of this Chicken with Artichokes and Olives started with a jar of long stemmed artichokes I found at our fancy grocery store. I was dazzled by their unique look! They sat in my pantry for a month or so, looking all gorgeous, I was waiting for a special reason to use them.
 
Turns out it was just a Saturday night, albeit with wonderful friends, who appreciate little things like long stemmed artichokes.  We served this with mashed potatoes; however orzo, rice, or even polenta would be just as lovely.
 
Nothing like good friends, and a bit of wine (and gorgeous artichokes to bring us all together).

 

Chicken with Artichokes and Olives

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: Gluten Free

Servings: 4 persons

Chicken with Artichokes and Olives

Ingredients

  • 4-6 chicken thighs, on bone with skin
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 6-8 shallots, peeled halved if large
  • pinch of red pepper flakes
  • 3/4 cup of white wine
  • 1/4 cup chicken stock
  • 14 oz can of whole artichoke hearts or jar of long stemmed 19.06 oz
  • 1 cup cherry or grape tomatoes
  • 1/2 green olives, pitted
  • 1 lemon, zested and juiced
  • 4 sprigs fresh thyme
  • 1 tablespoon butter
  • handful of fresh chopped parsley
  • salt and pepper to taste

Instructions

Preheat oven to 375 degrees.

Pat dry chicken, with scissors remove any excess skin and fat from underside.

Sprinkle generously with salt and pepper.

In a ovenproof skillet, large enough to hold all the chicken in one layer, heat olive oil over medium high heat, add chicken skin side down and leave undisturbed to achieve a nice brown sear without burning, approx 5-7 minutes.

Remove to plate, set aside.

Discard all but about 1 Tbsp of oil from pan, add garlic, shallots, and red pepper flakes, cook a minute, add wine, chicken stock and cook another minute, scraping up bottom of pan, scatter in the artichokes, olives, tomatoes, thyme and lemon zest.

Place chicken on top of artichokes with skin not submerged in cooking liquid and bring to a simmer.

Cover pan and transfer to oven, cook for 30-35 mins. Uncover after 15 mins and continue to cook.

Remove from oven and transfer chicken to warmed serving platter, place skillet over medium high heat and reduce pan juices to thick sauce, about 3-5 mins.

Turn off heat and whisk in butter, add juice from zested lemon.

Pour pan sauce into platter with chicken and scatter with chopped parsley and serve.

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