““No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
When I was a kid I loved watching Julia Child’s cooking show. Growing up in the 80’s my diet was predominantly packaged “fast” food but Julia created magic in her kitchen. Boeuf Bourguignon , Coq au Vin, I wished I could climb through the television and try these exotic dishes. I still draw inspiration from Julia today; her love for a slow cooked meal and the importance of using fresh ingredients and cooking from scratch.
Something about an entire meal made in one pan sounds cozy to me, I don’t know why but the simplicity of putting all your ingredients into a pot and letting it cook feels old fashioned, like something people of times past would do in order to have time to complete other chores while dinner slowly cooked over the fire. This is a very simple dish but it’s definitely not lacking in flavour. Chicken, artichokes, olives, lemon, garlic. Doesn’t it just scream Mediterranean? .
So, let’s give it a go!
Mediterranean Chicken with Artichokes and Olives
You Will Need:
2 Tbsp Olive oil
5-6 chicken thighs (bone in /skin on)
2 tsps Italian Herb mix (herbs de provence can work too)
1 Tbsp sea salt
12 little potatoes halved
1/2 a lemon cut into wedges
6 garlic cloves whole (skin off. Press them a bit)
1 can of Artichokes sliced in half
1/2 cup of chicken stock (for my stock recipe HERE)
1/2 cup of white wine
2 thyme branches
2 rosemary sprigs fresh
1/4 cup of chopped parsely
Preheat the oven to 400 degrees (F)
Sprinkle the Italian Herbs and salt on the chicken
Place a large cast iron pan or deep skillet on the stove at medium-high heat
Add the olive oil to the pan
Cook the chicken skin side down for 5 minutes until browned then flip and cook on the other side for 5 minutes.
Remove the chicken to a plate and set aside
Now add the potatoes, olives, lemon, garlic and artichokes to the pan and cook until browned. Add the chicken stock and white wine and bring to a boil
Return the chicken to the pan and add the rosemary and thyme.
Place the entire pan in the pre-heated oven and cook for 30 minutes or until the potatoes are tender and chicken is done.
Garnish with fresh parsley and serve.
And there you have it. An entire meal in one pan, don’t you just love it?. It also made for a delicious packed work-lunch the next day.
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