Tuscan Chicken with Artichokes, Tomatoes, and Olives
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken with Artichokes, Tomatoes, and Olives
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 Artichoke halved, small
- 2 tbsp olive oil divided
- 5 chicken thighs boneless, skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- oregano to taste, dried
- garlic powder to taste
- 1 shallot diced, large
- 4 cloves garlic each clove cut into thirds lengthwise
- Pinch crushed red pepper flakes
- 1 cup chicken broth
- 1 pint grape tomatoes halved
- 2 cups spinach
- kalamata olives pitted, handful
- green olives pitted, handful
- 1 tbsp oregano chopped, fresh
- 1 tbsp parsley chopped, fresh
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.
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