If you’re looking for a one-pan meal thats warm and comforting and easy to make, this is the one for you. A wine braised chicken dish with tender shallots, fresh tomatoes, briny olives and sweet artichoke hearts.
I suggest dark cuts of meat for this dish, I used bone- in, skin on legs and thighs. Dark meat pieces work very well for braising, they’re very forgiving and tend not to dry out like white meat breasts do.
I served this dish with mashed potatoes but polenta would be amazing, especially in the dead of winter, also couscous and rice would work as well.
Comfort food with an intoxicating smell as it’s cooking in the oven, and I can assure you that the leftovers, ( if you have any), will be just as good the next day!
Enjoy
- 5 legs, 3 thighs, bone in, skin on or dark meat pieces of your choice
- 2 shallots, quartered
- 1 pint, cherry tomatoes, sliced in half
- 3 garlic cloves, crushed
- 1 cup of good white wine
- a good sized handful of your favorite olives, I used castelvetrano
- 10 oz. frozen artichokes
- ½ tube of tomato paste
- ¾ cup, chicken broth
- herbs such as parsley, thyme and rosemary
- olive oil
- Pre-heat oven to 400
- Make sure you use a heavy bottomed pan that goes from stove top to oven.
- Pat dry and season chicken on both sides with salt and pepper.
- Get the pan hot then drizzle with olive oil and sear the chicken on both sides til deep golden.
- Remove the chicken and set aside.
- Add the shallots, garlic and sauté a little bit.
- Deglaze with the white wine.
- Toss in the fresh sliced tomatoes, chicken broth and tomato paste, combine well.
- Place the chicken back in and scatter with some herbs.
- Toss in your olives and artichokes.
- Drizzle the top with olive oil and place into the oven.
- Cook til internal temp reaches 165.
- The last few minutes you can stick it under the broiler or if you have a convection setting put it on convection roast til nicely golden.
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