Tuscan Chicken with Artichokes, Tomatoes, and Olives

Name: Tuscan Chicken with Artichokes, Tomatoes, and Olives
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 3 small artichokes; 2 tbsp olive oil; 5 boneless, skinless chicken thighs; Sea Salt and Freshly Cracked Pepper; dried oregano; garlic powder; 1 large shallot; 4 cloves garlic; Pinch of Crushed Red Pepper Flakes; 1 cup chicken broth; 1 pint grape tomatoes; 2 cups of spinach; Handful pitted kalamata olives; Handful pitted green olives; 1 tbsp fresh oregano; 1 tbsp fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
Italian

Tuscan Chicken with Artichokes, Tomatoes, and Olives

Kian Meyer

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

3 small artichokes halved
2 tbsp olive oil divided
5 boneless, skinless chicken thighs
Sea Salt and Freshly Cracked Pepper to taste
dried oregano to taste
garlic powder to taste
1 large shallot diced
4 cloves garlic each clove cut into thirds lengthwise
Pinch of Crushed Red Pepper Flakes
1 cup chicken broth
1 pint grape tomatoes halved
2 cups of spinach
Handful pitted kalamata olives
Handful pitted green olives
1 tbsp fresh oregano chopped
1 tbsp fresh parsley chopped

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Instructions

Preheat the oven to 375 degrees.
Heat a large pot of water to boil with a steamer inside.
Cut the artichokes in half, lengthwise, and remove the furry portion of the artichoke heart in each half.
Place the cleaned artichoke half in a bowl of water with lemon juice. Repeat with the remaining halves.
Place the artichokes in the steamer and place a lid on top. Steam for 10 minutes.
Meanwhile, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Place the chicken into the HOT Dutch oven and cook for 3-4 minutes or until the chicken is golden brown, flip and cook for 1 minute. Remove the chicken and place it on the plate. Set aside.
Heat the remaining tablespoon of olive oil over medium heat. Add the shallot, then cook, stirring often, for 1-2 minutes, until softened.
Add the garlic pieces and crushed red pepper flakes to the pan and cook, stirring constantly, for 1 minute.
Add the chicken broth, scraping up the browned pieces on the bottom of the pan.
Place the chicken back into the pan with the tomatoes, spinach, kalamata olives, green olives, and fresh oregano.
Place into the oven and bake for 20-25 minutes or until the chicken is cooked through.
Remove from the oven and serve. Enjoy.