There’s still some beautiful citrus left, so I’m making the most of it using its bounty when possible. This recipe is largely Mediterranean, with its bright, sunny flavors. It takes some time to put together, but the flavor is worth it.
Chicken with Lemon, Olives, and Artichoke Hearts
Ingredients
- 1 lb chicken pieces (about 6 pieces)
- Salt & pepper
- all-purpose flour (for coating the chicken)
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 Tbsp fresh oregano, chopped
- 1 tsp fresh thyme leaves
- ½ cup olives
- 1 large jar of artichoke hearts, drained (rinsed if marinated)
- 1 lemon, divided use (Meyer lemon recommended)
- ¾ cup chicken or bone broth
- ¼ cup crème fraîche
About an hour before cooking, season the chicken pieces with salt & pepper, then coat the pieces with flour, shaking off the excess. Place the chicken on a plate and refrigerate until ready.
Heat a large skillet over high heat. Once hot, melt the butter, pour the olive oil into the pan, and place the chicken pieces. Brown the chicken on one side without moving it—it will take about 10 minutes, then flip them over. Once fully browned, remove them to a plate and set aside. Lower the heat, then drop the onion and shallot into the hot pan and allow them to cook until softened and caramelized. Add the oregano, thyme, and garlic and stir, softening them. Deglaze the pan by pouring in the wine, if using, and ¼ cup of the broth instead and, stirring, scraping up the brown bits on the bottom.
Add ½ cup of broth to the pan and then cut the lemon in half and squeeze the juice from one half into the pan. Cut the other half of the lemon into thin slices, then add to the pan. Taste and add salt & pepper. Stir in the artichoke hearts and olives, then add the chicken back in. Cover and allow to cook for 30 minutes over medium heat.
Remove the chicken back to a plate and stir in the crème fraîche. Taste and adjust seasoning, if necessary. Lower the heat under the pan and add the chicken back in. Cook uncovered for another 10 minutes, then serve.
This gravy is great over mashed potatoes! Add a salad for a dose of veggies, and call it dinner.
