Mediterranean Chicken with Artichokes and Olives

““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.” 

PHOTO BY JENNIFER PEDRAZA RICHARDSON

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.

PHOTO BY JENNIFER PEDRAZA RICHARDSON

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

PHOTO BY JENNIFER PEDRAZA RICHARDSON

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

12 large green olives pitted

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

PHOTO BY JENNIFER PEDRAZA RICHARDSON

Instructions

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.

PHOTO BY JENNIFER PEDRAZA RICHARDSON

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.

PHOTO BY JENNIFER PEDRAZA RICHARDSON

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.

PHOTO BY JENNIFER PEDRAZA RICHARDSON

Thank you for joining me today. If you haven’t done so already, don’t forget to subscribe to my blog and join me over on Instagram BellWitchManor

If you feel so inclined to buy me a hot chocolate so that I can continue to create content like this, you can do so here.




Happy Cooking!

Love,

Jennifer

Leave a Reply