Double-Duty Chicken with Olives & Artichokes
My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. —Suzette Zara, Scottsdale, Arizona
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 8 bone-in chicken thighs (3 pounds), skin removed if desired
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon grated lemon zest
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 1/2 cup pimiento-stuffed olives
- 1 bay leaf
- 1-1/2 cups orange juice
- 3/4 cup chicken broth
- 2 tablespoons honey
- GREMOLATA:
- 1/4 cup minced fresh basil
- 1 teaspoon grated lemon zest
- 1 garlic clove, minced
Reviews
Very simple recipe, i added some chopped onions and mushrooms and doubled the olives. It was wonderful.