Double-Duty Chicken With Olives & Artichokes Recipe

Cooking Directions

• STEP 1.Season the chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
• STEP 2.Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add the onions and garlic and cook until softened, about 5 minutes.
• STEP 4.Add the white wine to the skillet and cook for 1 minute, scraping the bottom of the skillet to release any browned bits.
• STEP 5.Stir in the chicken broth, olives, artichoke hearts, thyme, oregano, and bay leaves. Return the chicken to the skillet and bring to a simmer.
• STEP 6.Cover the skillet and cook for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
• STEP 7.Remove the bay leaves and serve the chicken with the sauce over rice or pasta.
• STEP 8.Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to season the chicken well with salt and pepper before cooking to enhance the flavors.
• Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best results.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and stir it into the sauce during the last few minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a skillet over medium heat until warmed through.
• Serve the chicken with rice or pasta, and garnish with fresh parsley for added freshness.