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A close-up view of Mediterranean Braised Chicken with Artichoke Hearts and Kalamata olives in a Dutch oven.

Mediterranean Braised Chicken with artichoke hearts

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • - 4 tbsp extra virgin olive oil divided
  • - 1 tsp dried oregano
  • - ½ tsp dried thyme
  • - ½ tsp dried rosemary
  • - 1 tsp kosher salt
  • - ¼ tsp freshly ground black pepper
  • - 12–15 baby onions peeled and halved
  • - 10 cloves garlic finely chopped
  • - 2 tbsp tomato paste
  • - 2 cups chopped canned tomatoes
  • - 1 can 14 oz baby artichoke hearts, drained and quartered
  • - 1 cup pitted Kalamata olives halved
  • - 2 tbsp fresh lemon juice
  • - ¼ cup fresh parsley chopped

Method
 

Marinate:
  1. Combine marinade oil, herbs, salt, pepper, and chicken. Refrigerate 8-24 hours.
Sear:
  1. Brown chicken in a Dutch oven with 2 tbsp oil. Remove chicken.
Aromatics:
  1. Sauté onions until golden; add garlic and cook for 1 minute.
Sauce:
  1. Stir in tomato paste, tomatoes, and artichokes. Simmer 10 minutes.
Braise:
  1. Add chicken and juices back. Stir in olives and lemon juice. Simmer 5-10 minutes.
Serve:
  1. Garnish with parsley and serve hot.

Notes

- Use baby onions or shallots for the best sweetness.
- Serve with orzo or crusty bread.