Braised Chicken With Artichokes and Olives Recipe (2024)

It is getting easier to find frozen artichokes hearts - most grocery stores in the Kroger family have them (or can order them); Trader Joe's also carries them. Just thaw and pat the surface dry before trying to brown them.

This was *really* tasty. With that said, the hour and fifteen minutes given is a little aspirational. Next time I make this, I think I would be be about 85% as satisfied with the dish if I opened up a can of artichoke hearts instead of taking the time and trouble of fooling with the actual artichokes.

I've made a similar recipe for 30+ years, but try my variation. When I crisp the chicken pieces just before racking them under the broiler, I brush them with melted butter laced with lots of freshly cracked pepper.

Yes to frozen artichokes (Trader Joes or Bird's Eye), and for all the solo cooks out there, with a little judicious juggling, it CAN all be done on stovetop: Brown chicken on both sides, stir in garlic, wine, olives, zest, rosemary, LJ, stir again, cover, and simmer. After about 10', uncover, sprinkle Parm, and give it another 5' or so.

Artichoke hearts are not the same as artichoke bottoms, which are much better and harder to find. Unlike the hearts, they brown beautifully and are delicious. I love this recipe so much that I ordered a case of artichoke bottoms from Amazon. I use two cans for about five pounds of chicken. I open the cans, drain and rinse them leaving the artichokes in the cans, then fill the cans with water and squeeze half a lemon into each can. Then drain and cut the bottoms in half before browning.

Full of flavor and easy to do, though it takes time. I substituted frozen artichokes; it isn't worth dealing with fresh in this case. I used organic breast meat, on the bone, and cooked it about 25 minutes in the oven--juicy and full of flavor. And last: I would never bother with adding cheese, etc--too much gilding the lily here. The Mediterranean taste comes through perfectly with the olives, tomatoes, rosemary and artichokes. The cheese is superfluous. Stop while you're ahead!

Preserved lemon would go nicely here.

I keep a good vermouth around - adds great flavor and avoids opening a new bottle of white when I don't really want to!

Add new potatoes to pan before putting in oven.
Sprinkle LOTS of mint.
Kalamata olives.

Is it possible to make this without an oven and just on a stove top? How would one do that?

I'm an experienced cook, but 2 1/2 hours into the project and I'm just zesting the lemon. Next time it's frozen artichoke hearts for sure.

Very good. Used organic boneless, skinless chicken (thighs and breast). Decided to complete the entire dish on the stove top rather than oven, as I didn't need the extra cooking time. Also, took the advice of others and used frozen artichokes. Next time I will use more of them - they are so good, but basically disintegrated in the sauce. The sauce was wonderful - velvety and delicious. The Parmesan cheese at the end added a nice finish to the dish. Used fresh mint. Great flavors.

I was wondering about a vegetarian option? What might go best with the sauce and artichokes? Would portabello mushrooms and white beans be a good protein addition? And then the lovely sauce and vegetables could be spooned over roasted buckwheat polenta? (To the cooked, cooled polenta, I could add roasted garlic and pepper, top with a little more Parmesan, and any extra cherry tomatoes, before broiling for a few minutes). How does that sound? : )

This is extremely delicious and not hard. Frozen artichokes work great.

Has anyone made this ahead for company - all or some steps - successfully? Looking to not be in the kitchen too much while guests are here. Thanks!

I was just informed this was on of the best meals I've ever made! It WAS delicious. I didn't have artichokes, so I used the seasoned ones from the jars and drained. I was looking for a dish to accompany what I call Italian stir fried vegetables. I have an induction wok and wanted to use it for something other than Chinese or Thai. This chicken, with a quick stir fry of veggies (using fresh oregano, basil, thyme, and parsley) was exceptional. Thank you Melissa Clark!!

Made as directed except used canned artichoke hearts. My fancy grocery doesn't seem to have either fresh or frozen. Dialed back the amount of chicken for the two of us, and kept the other amounts the same. Really delicious and using canned hearts, not very time consuming to make. I will make this again.

Great dish - will definitely make again! Didn’t use fresh artichokes - too time consuming for this dish because it had a medley of other items so wouldn’t be that noticeable. I had everything organized beforehand so it didn’t take long to put it all together. Chicken was all bone-in - 2 breasts and 12 thighs. Used canned artichoke heart quarters, already pitted olives (mix of green & black) and replaced half the wine with chicken broth. Going to add capers next time. Was a hit!

I used a cast iron skillet to make this and OMG the color was awful, totally unappealing. My suggestion is to not use a cast iron skillet. I also cooked the clown ahead of time and assembled the ingredients right before baking. The skin was soggy and not crispy. Definitely not making this again.

This is absolutely delish. I used a combo of kalamata and castelvetrano olives, Whole Foods canned artichoke hearts, split campari tomatoes, and vermouth. Served with pasta. Great recipe that I'll make again for sure.

Instead of artichokes, I had used cardoons. There are not many cardoon recipes online and figured that since they are similar, it should work. And it did!!! Very delicious. Wonderful recipe.

Made as written and used two fresh artichoke and a small amount of canned and the fresh artichoke hearts and stems were delicious and irreplaceable. The sauce is so good you could double it.

Such a great recipe. Served with a side salad and focaccia for dipping. Frozen artichoke hearts worked perfectly.

As they say “ the juice isn’t worth the squeeze “.

I used glassed marinated artichokes and some leftover pinot noir sitting on my counter and was quite pleased with the results. Perhaps a bit heartier than the original, it filled my kitchen with a marvelous aroma. I will definitely prepare this again.

Being a fan of the one-pot meal, I've made one addition. When the chicken is cooked I stir couscous into the pot to soak up the juices, return it to the oven for about 10 minutes, then continue with the cheese. I also use sun dried tomatoes most of the time because of a covid-era ordering mistake (5lbs instead of 1).

Hi, does anyone think I could use canned artichokes? I can't get frozen.

Used boneless skinless thighs, but next time would use bone-in. Used jarred artichoke hearts. When adding artichokes & tomatoes, I would definitely add a little salt & pepper. Add extra squeezed lemon & extra mint at the end. Otherwise…delicious!