Martha Stewart Braised Chicken Artichokes Olives And Lemon Recipe

Twelve cloves of garlic and I thought it was a typo the first time I read it. Martha Stewart’s Braised Chicken Artichokes Olives And Lemon is a one-skillet Mediterranean dinner where a whole cut-up chicken braises with frozen artichoke hearts, Castelvetrano olives, and paper-thin lemon slices in chicken broth.

I make this Martha Stewart artichoke chicken when I want something that feels like a weekend meal but only takes an hour. The garlic mellows completely during braising and the oregano ties everything together over orzo.

Try More Chicken Recipes:

• Baked Chicken and Onions
• Baked Chicken Wings
• Baked Chicken Nuggets

Twelve Cloves Of Garlic And It Works

I know 12 cloves sounds like way too much. But you smash them whole, drop them in the skillet with the artichokes, and by the time the chicken is done they have turned soft and sweet and nothing like raw garlic.

The artichokes brown alongside the garlic for about 5 minutes before everything else goes in. That browning step gives them a nutty flavor you do not get if you just dump them straight into the broth.

Braised Chicken Artichokes Olives And Lemon Ingredients

• 1 whole chicken (3 1/2 pounds), cut into 8 pieces and patted dry
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 12 cloves garlic, peeled and lightly smashed
• 9 ounces frozen artichoke hearts, thawed and halved
• 6 ounces green olives, such as Castelvetrano (1 cup)
• 1 tablespoon chopped fresh oregano
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 small lemon, sliced into paper-thin rounds
• Cooked orzo, for serving
• Oregano leaves, for serving

How To Make Martha Stewart Braised Chicken Artichokes Olives And Lemon

1. Brown the chicken: Season the chicken with salt and pepper. Heat a large straight-sided skillet over medium-high, add the oil, then the chicken skin-side down in a single layer. Cook, turning, until browned all over, 12 to 15 minutes. Move the chicken to a plate.
2. Cook the garlic and artichokes: Turn the heat to medium. Add the garlic and artichoke hearts and cook until golden brown in spots, 5 to 7 minutes.
3. Add the olives and flour: Add the olives, oregano, and flour. Stir constantly for about 30 seconds.
4. Build the sauce: Stir in the broth and lemon slices, scraping up any browned bits from the bottom of the pan. Put the chicken back in skin-side up with any juices and bring to a simmer.
5. Braise: Partially cover, turn the heat to low, and simmer until a thermometer in the thickest part of the chicken reads 165 degrees, 10 to 12 minutes. Take the lid off and keep simmering until the sauce thickens slightly.
6. Serve: Spoon over orzo and sprinkle with fresh oregano leaves.

Fresh Or Frozen Artichoke Hearts

Martha calls for frozen artichoke hearts and I stick with that. They are already cleaned and trimmed and fresh artichokes take forever to prep for almost no flavor difference after braising.

Canned artichoke hearts packed in water work too but rinse them well first. Marinated ones from a jar are too oily and too vinegary for this dish, the flavors fight the lemon and olives instead of blending in.

Go Easy On The Lemon Slices

Martha says one small lemon sliced paper-thin but I used a regular-sized lemon once and the pith made the sauce bitter. Now I use half a lemon and it is just right.

If you are nervous about bitterness, skip the slices and squeeze fresh lemon juice into the sauce at the very end instead. You get the brightness without the risk of the pith making everything sharp.

What To Serve This Over

Orzo is what Martha says and it is the right call because the small pasta catches the sauce and the little olive and artichoke pieces. I cook the orzo while the chicken braises so everything is ready at the same time.

Rice works if you do not have orzo, or tear up some bread to soak up the broth. A three bean salad on the side keeps the Mediterranean theme going, or a simple blistered eggplant if you want another vegetable.

How The Leftovers Hold Up

Everything stays good in the fridge for 3 to 4 days. The artichokes absorb more of the broth overnight and actually taste better reheated than fresh.

Warm it in a skillet on medium-low so the sauce does not reduce too much. I shred the leftover chicken off the bone and toss it with fresh orzo and a squeeze of lemon for a cold pasta salad that is an entirely different meal.

FAQs

• Can I use chicken thighs instead of a whole chicken? Yes. Bone-in skin-on thighs work perfectly and they are easier to manage in the skillet. The cook time stays about the same since the braising step is only 10 to 12 minutes either way.
• What kind of olives should I use? Martha calls for Castelvetrano and they are the best choice here because they are buttery and mild. Kalamata olives would make the sauce too sharp and vinegary next to the lemon. If you cannot find Castelvetrano, any mild green olive works.

More Chicken Recipes:

• Chicken Enchiladas
• Asian Chicken Salad
• Chicken Scarpariello

Nutrition Facts

(1 serving, serves 4)

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 150mg
• Sodium: 750mg
• Total Carbohydrates: 16g
• Protein: 44g