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Chicken Basque with Olives and Artichokes

Chicken Basque with Olives and Artichokes


  • 4 pounds skinless, bone-in chicken thighs (about 12 pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 medium white onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, cored, seeded, and chopped
  • 1/4 cup sherry vinegar
  • 24 pitted green olives, such as manzanilla
  • 24 pitted Kalamata olives
  • 8 ounces artichoke hearts in water, drained, rinsed, and quartered
  • 4 plum tomatoes, seeded and diced
  • 1 quart low-sodium chicken broth
  • Lemon wedges, for garnish


  1. Preheat the oven to 375 degrees F. Season chicken with salt, pepper, and paprika and dredge in flour.
  2. Heat oil in a large Dutch oven or another oven-proof pot over medium high heat. In two batches, brown chicken for 5 to 8 minutes per side, and then transfer to a platter.
  3. Add onion, garlic, and bell pepper to drippings in pot. Cook, stirring with a wooden spoon for about 3 minutes, or until vegetables soften. Deglaze pot with vinegar, scraping up brown bits from bottom. Add olives, artichokes, tomatoes, and broth. Return chicken to pot, along with any juices; season with salt and pepper.
  4. Bring stew to a boil, cover, and transfer to oven. Bake for 1 to 11/2 hours. Garnish with lemon wedges and serve.


  • Recipe provided by Chef Alan Jackson of Lemonade restaurants in California.

Nutrition Information

Per serving: 419 kcal cal., 18 g fat (3 g sat. fat), 609 mg sodium, 3 g fiber, 48 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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