Chicken Basque with Olives and Artichokes
This one-pot dish is easy to make - and tastes great as leftovers.
- 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
- Preheat the oven to 375 degrees F. Season chicken with salt, pepper, and paprika and dredge in flour.
- 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.
- 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.
- 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.
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