Broth-Braised Chicken With Olives, Artichoke + Lemon

A lot of braised chicken iterations call for white wine, which you can certainly add if you're feeling it. We're using lemon juice instead to help pick the delicious brown bits off the bottom of the Dutch oven after searing and add that savory bite while keeping the dish a bit lighter. This is a beautiful one-pan meal for a sophisticated, fuss-free entertaining.
Makes 4
  • ½ a chicken, cut up in 4 parts
  • 2 tablespoons sunflower oil for searing
  • juice of 2 large lemons
  • 2 cups chicken stock
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 6-8 marinated artichoke heart quarters, drained from liquid
  • 6-10 large olives
  • 3 sprigs thyme, plus more for garnish if desired
  • sea salt + pepper
1. Season chicken pieces with salt and pepper on each side. Place a large Dutch oven over medium high. Once the bottom is hot, add the sunflower oil. Let oil heat for a few seconds, then add the chicken pieces, skin side down (they should sizzle in the oil). Let sear on each side for around 2 minutes, until browning. Transfer the chicken to a separate plate.
2. Turn the heat down to medium and add the lemon juice to the Dutch oven. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Let cook for about 30 seconds, then add the olive oil. Add the garlic and thyme and cook for a couple minutes, until soft and aromatic. Add the chicken broth, bring to a boil, then immediately down to a simmer. Cover and cook for about an hour.
3. Remove the cover, add the artichokes and olives. Cook for about another half hour or until liquid has reduced by at least half and the chicken is falling off the bone. Serve with a simple grain and green of choice.


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