Artichoke And Black Olive Baked Chicken Recipes

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES

Steps:

• In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

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.

ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Preheat the oven to 425 degrees.
• Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
• Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
• While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
• When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
• Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
• Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!

ARTICHOKE & BLACK OLIVE BAKED CHICKEN

Steps:

• Preheat oven to 350°F
• Place chicken breasts in a 9x13 casserole dish and spread olives and artichoke hearts all over and around the chicken breasts.
• Pour the chicken broth over all. Sprinkle with tarragon.
• Bake for 1 hour.

ARTICHOKE-OLIVE CHICKEN BAKE

Steps:

• Preheat oven to 350. Spray 2 quart casserole with cooking spray.
• Cook pasta according to directions, drain and set aside.
• Heat oil in large skillet over medium high heat. Add onion and pepper, cook and stir 1 minute. Add pasta and remaining ingredients, except cheese. Stir until combined.
• Place half of the chicken and pasta mixture in dish, sprinkle half the cheese. Top with remaining chicken mixture and cheese.
• Bake, covered, for 35 minutes.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
• Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.