Braised Chicken With Artichokes Olives And Lemon Food

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
• Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
• Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
• Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
• Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
• Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
• Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. 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. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

LEMON BRAISED ARTICHOKES

Steps:

• Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy larrge skillet over medium high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
• Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
• Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
• Uncover; stir in artichokes and 2 tablespoons oregano.
• Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
• Stir in 1 Tablespoon oregano.
• Season with salt and pepper.

ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS

Steps:

• Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 6 to 10 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
• Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 20 minutes, until the meat is tender.
• Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate.
• Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat.
• Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
• Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
• Remove Dutch oven and transfer chicken to a warm plate.
• Stir beans into the Dutch oven with broth and artichoke mixture.
• Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.

ARTICHOKES BRAISED WITH OLIVES AND MINT

Steps:

• Fill a bowl with water and add the fresh lemon juice. Remove the outer leaves of the artichokes and cut off the tops of the inner, more tender leaves. Discard. Cut the stem from the inner crown. Rub the cut pieces with lemon and place in the lemon water.With a small paring knife, remove the darker green, outer layer from the stems and bottom of the crowns and discard. Scrape the choke from the inner crown and discard. Return the cut pieces to the lemon water.Remove the pieces from the lemon water, pat dry, quarter the artichoke crowns and cut the stems in half.
• In a large, wide saute pan or Dutch oven, heat the olive oil over medium-high heat. Add the whole garlic clove and toast in the oil until fragrant and golden brown. Add the bay leaves and sprigs of fresh thyme, saute for a few minutes. Add the red chile flakes. Remove the garlic clove and discard.Lay the cut stems and crowns in the olive oil. Season the artichokes with salt to taste. Gently brown the artichokes, taking care to rotate to promote even cooking about 5 to 6 minutes. Reduce the heat to medium-low. Add the olives, anchovy fillets and tomato confit. Pour in the white wine. Braise the artichokes over medium-low heat until tender and cooked through, about 15 minutes.
• Once the artichokes are cooked, remove from the heat. Chop and add the mint leaves and serve immediately.