Chicken with Artichokes and Olives

Chicken with artichokes and olives is a classic Mediterranean dish that brings together tender poultry, briny olives, and the unique flavor of artichokes. This dish offers a perfect balance of savory and tangy notes, making it ideal for a weeknight dinner or a weekend gathering. With wholesome ingredients and a straightforward cooking process, it’s easy to prepare and deeply satisfying. Let’s explore the step-by-step process to create this flavorful meal in your own kitchen.

Ingredients

Before beginning, make sure to gather all the necessary ingredients. This will help streamline the cooking process and ensure a smooth experience from start to finish.

6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 cup chicken broth (low sodium preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 can (14 oz) artichoke hearts, drained and halved
1 cup green olives, pitted (such as Castelvetrano or Manzanilla)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Step 1 Season the Chicken

Begin by patting the chicken thighs dry with a paper towel. This helps the skin crisp up during cooking. Season both sides generously with salt and black pepper. You can also add a pinch of dried oregano and thyme to the seasoning for added depth of flavor.

Step 2 Brown the Chicken

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down. Allow them to cook undisturbed for 6 to 8 minutes, or until the skin is deeply golden and crisp. Flip the chicken and cook the other side for an additional 3 to 4 minutes. Remove the chicken from the pan and set aside on a plate.

Step 3 Sauté the Aromatics

Lower the heat to medium. In the same pan, add the chopped onion and cook for about 4 to 5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and continue cooking for 1 more minute, allowing the garlic to release its aroma without burning.

Step 4 Deglaze the Pan

Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits, known as fond, are rich in flavor and will enhance the sauce. Let the wine simmer for about 2 to 3 minutes, or until slightly reduced.

Step 5 Add the Broth and Seasonings

Next, add the chicken broth to the pan along with the remaining oregano, thyme, and optional crushed red pepper flakes. Stir to combine, then bring the mixture to a gentle simmer. This creates the base of the flavorful braising liquid that will cook the chicken to tender perfection.

Step 6 Return Chicken to the Pan

Carefully place the browned chicken thighs back into the pan, skin-side up. Tuck the artichoke hearts and olives around the chicken pieces. Ensure the liquid comes about halfway up the sides of the chicken. Adjust the heat to maintain a gentle simmer and cover the pan with a lid. Allow the chicken to cook for 25 to 30 minutes, or until it reaches an internal temperature of 165°F (74°C) and is tender when pierced with a fork.

Step 7 Uncover and Reduce the Sauce

Remove the lid and let the dish simmer uncovered for an additional 10 minutes. This step helps to reduce the sauce slightly and intensify the flavors. If you prefer a thicker sauce, you may let it simmer a bit longer, but be careful not to overcook the chicken.

Step 8 Finish and Garnish

Once the sauce has reached your desired consistency, taste and adjust seasoning with additional salt and pepper if needed. Just before serving, sprinkle the dish with freshly chopped parsley for a bright, fresh note. Serve with lemon wedges on the side to add a hint of citrus that complements the briny olives and tender artichokes.

Serving Suggestions

This Mediterranean-style chicken pairs beautifully with a variety of side dishes. For a hearty option, serve it over a bed of couscous, rice, or creamy polenta. For a lighter meal, opt for a simple green salad dressed with olive oil and lemon juice. Crusty bread is also an excellent choice, perfect for soaking up the flavorful sauce.

For a wine pairing, consider serving a glass of the same dry white wine used in the recipe. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the dish without overpowering the subtle flavors of the chicken and vegetables.

Tips for Success

To ensure the best results, choose high-quality ingredients whenever possible. If fresh artichokes are available and you’re comfortable with preparation, they can be used in place of canned. However, canned or jarred artichokes are a convenient and delicious alternative.

When selecting olives, opt for varieties that are mild and not overly salty. Castelvetrano olives are a popular choice for their buttery flavor and firm texture. If you prefer a more intense olive flavor, Kalamata olives can also be used, though they will contribute a slightly different taste profile.

Using bone-in, skin-on chicken thighs adds richness to the dish, but you can substitute boneless thighs or even chicken breasts if desired. Keep in mind that leaner cuts may require less cooking time and won’t be quite as juicy.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a covered pan over medium heat until warmed through. You can also use a microwave-safe dish and heat in short intervals, stirring occasionally to ensure even reheating.

This dish also freezes well. To freeze, allow the chicken and sauce to cool completely, then transfer to a freezer-safe container. Label with the date and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Variations and Additions

Feel free to customize this dish to suit your taste or make use of ingredients you have on hand. Here are a few variations to consider:

Add sun-dried tomatoes for a touch of sweetness and color.
Include capers for an extra punch of briny flavor.
Use cherry tomatoes for a burst of freshness and acidity.
Incorporate baby spinach or kale at the end of cooking for added greens.
Top with crumbled feta cheese just before serving for a creamy, salty element.

Each of these additions can enhance the dish while staying true to its Mediterranean roots. The key is to balance the flavors without overwhelming the primary ingredients.

Health Benefits

This dish not only delights the palate but also offers several nutritional benefits. Chicken thighs are a good source of protein and essential vitamins like B6 and niacin. Artichokes are rich in fiber, antioxidants, and minerals such as magnesium and potassium. Olives provide heart-healthy monounsaturated fats and vitamin E, supporting overall wellness.

By using olive oil and fresh herbs, this recipe aligns with many principles of the Mediterranean diet, known for its benefits in promoting heart health and longevity. The inclusion of wine adds depth of flavor while also contributing beneficial polyphenols in moderation.

Final Thoughts

Chicken with artichokes and olives brings together simple ingredients to create a dish that is both flavorful and nourishing. The combination of tender chicken, savory olives, and earthy artichokes results in a meal that feels both rustic and refined. Whether served for a family dinner or an elegant gathering, this Mediterranean recipe offers satisfaction and ease in every bite. With its straightforward preparation and adaptable nature, it’s sure to become a favorite in your culinary repertoire.

Chicken with Artichokes and Olives