Recipe: Perfect Chicken with artichokes and olives

Chicken with artichokes and olives. Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Chicken, artichokes and olives in a tangy lemony broth…this is dinner, an amazing dinner. Serve it with rice or some crusty bread or both because you're going to want to sop up the broth.

Add to pan, scraping pan to loosen browned bits. Serve this saucy artichoke-and-olive studded stew over barley. Sprinkle chicken with salt and pepper. You can have Chicken with artichokes and olives using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken with artichokes and olives

1. Prepare 400 g (1 can) of artichokes, drained and diced.
2. Prepare 140 g of pitted kalimata olives (rinsed once and cut into halves).
3. Prepare 450 g of chicken breast fillet (no skin).
4. Prepare 1 1/5 cups of chicken stock.
5. You need 1 tsp of paprika powder.
6. Prepare 1 tsp of dried ground ginger.
7. You need 2 tbsp of plain flour.
8. You need 1/4 of salt.
9. It's 1/3 cup of white wine (optional).
10. You need of Olive oil (I used the bland one, not virgin).

Remove chicken from pan; keep warm. Combine wine, broth, cornstarch, and mustard. Add to pan, scraping pan to loosen browned bits. Pressure-Cooker Chicken with Olives & Artichokes.

Chicken with artichokes and olives step by step

1. Cut chicken into some medium piece. Don't cut it too small (aim for size of chicken tenders).
2. Mixed flour with salt and 1/4 paprika powder and mixed well..
3. Coat chicken lightly with the flour mixture and set aside. It doesn't have to be perfect..
4. Heat the olive oil on skillet and brown the chicken pieces..
5. Add in chicken stock, artichokes, kalimata olives, ground ginger and the remaining of paprika powder, cook until all ingredients cooked through in low-medium heat for 5-10 mins..
6. Taste the food, and adjust to your liking. The kalimata olives and the chicken stock already add enough salt to the dish, you may not need to add more salt (I didn't put salt on mine)..
7. Add in the white wine, let it simmer for another 3-5 minutes and let the alcohol evaporated. You can skip this step if you are looking for halal food..
8. You can thicken the stock if needed by adding the remaining flour with 1.5 tbsp of water. Let it simmer until stock is thicken. Your food is now ready to serve!.

My grandmother came from the region around Seville, Spain, where olives and red wine are produced. Those ingredients get starring roles in her scrumptious chicken. —Suzette Zara, Scottsdale, Arizona. Canned beans combine with chicken breast cubes, garlic, and artichokes in this quick and delicious version of cassoulet. When chicken is cooked, remove from pan and keep warm. If sauce to be too thin, boil down a bit on high heat.