Tuscan Chicken with Artichokes, Tomatoes, and Olives
Total Time 40 minutesminutes
Servings 4
Ingredients
3small artichokeshalved
1tbsp+ 2 tsp olive oildivided
5boneless skinless chicken thighs
Sea salt and freshly cracked pepperto taste
Dried oreganoto taste
Garlic powderto taste
1large shallotdiced
4clovesgarliceach clove cut into thirds lengthwise
Pinchof crushed red pepper flakes
1cupchicken broth
1pintgrape tomatoeshalved
2cupsof spinach
Handful pitted kalamata olives
Handful pitted green olives
1tbspfresh oreganochopped
1tbspfresh parsleychopped
Instructions
Preheat the oven to 375 degrees.
Heat a big pot of water to boil with a steamer inside. Cut the artichokes in half, lengthwise, and remove the furry portion of the artichoke heart in each half. Place the cleaned artichoke half in a bowl of water with lemon juice. Repeat with the remaining halves. Place the artichokes in the steamer and place a lid on top. Steam for 10 minutes.
While the artichokes are steaming, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Place the chicken into the HOT Dutch oven and cook for 3-4 minutes or until the chicken is golden brown, flip and cook for 1 minute. Remove the chicken and place it on the plate. Set aside.
Heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot then cook, stirring often, for 1-2 minutes, until softened. Add the garlic pieces and crushed red pepper flakes to the pan and cook, stirring constantly, for 1 minute.
Add the chicken broth, making sure to scrape up the browned pieces on the bottom of the pan. Place the chicken back into the pan along with the tomatoes, spinach, kalamata olives, green olives, and fresh oregano.
Place into the oven and bake for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and serve. Enjoy.