Braised Chicken with Artichokes, Olives and Lemon

As spring breezes mingle with warm sunny days, it has me craving a hearty one-pot meal. The combination of the crisp chicken skin, plump juicy meat, and rich broth is outstanding in this braised dish. The extra step of browning the chicken before cooking is worth the little bit of extra effort. The chicken is then braised in a deeply flavored broth with a Mediterranean flair of olives, garlic, artichokes and lemon. Artichokes are high in vitamin C, high in fiber and considered a heart healthy food. You can buy fresh artichokes, but they are even more convenient if you get them frozen, jarred or canned. If they’re packed in liquid, save some of the liquid and then rinse them well before using. Whether you choose fresh, grilled artichoke hearts or preserved ones, this recipe is sure to enhance your meal with its elegance and charm.

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Servings: 4 servings

Ingredients

• 8 skin on, bone-in chicken thighs about 3 pounds
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil
• 12 ounces marinated artichokes drained and brine reserved, if available
• 1 cup pitted black olives
• 1 large head of garlic cut in the center crosswise
• 1 large lemon thinly sliced
• 6 fresh thyme sprigs
• 1 cup chicken broth
• 1/2 cup dry sherry or dry white wine
• 1 tablespoon Asian fish sauce or soy sauce optional
• Squeeze of fresh lemon juice

Instructions

• Pre-heat the oven to 375 degrees F. Season the chicken on both sides with salt and pepper. In a large skillet or Dutch-oven, heat the oil and brown the chicken, skin-side down for about 7-8 minutes. Brown the chicken in batches as crowding the pan will cause the chicken to steam and not brown. Transfer the browned chicken thighs to a large baking dish. Scatter the artichokes hearts (not the brine), olives, garlic, lemon slices and thyme sprigs over the chicken, and set aside.
• Pour off and discard the fat from browning the chicken, but save the browned bits at the bottom of the pan. Add a couple of tablespoons of the artichoke brine (if available), chicken broth, sherry and fish sauce or soy sauce, and bring to a boil. Pour this mixture around the chicken in the baking dish. Cover tightly with aluminum foil and braise the chicken for about one hour, or until the internal temperature reaches 165 degrees F, using a meat thermometer.
• Increase the oven temperature to 400 degrees F. Uncover the chicken and continue to cook for 5-10 minutes longer to crisp the skin. Discard the thyme leaves and serve the chicken with the pan sauce. Finish with a squeeze of fresh lemon juice.

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