An Easy One-Pan Meal Bursting with Mediterranean Flavor
If you, like me, are constantly on the hunt for chicken recipes that don't fill you with mind-numbing apathy, then boy, is this recipe for you. Rich with the Mediterranean flavors of artichokes, garlic, mint, and olives, this easy, one-pan meal is not just delicious, but also seriously impressive when served rustically in its own skillet.
Pop a crusty loaf of bread on the table for sopping up all those delicious, white-wine infused, chicken-y juices, and dinner is served.
1 1/2 pounds bone-in, skin on chicken thighs
Freshly ground black pepper
4 tbsp. high-heat oil ( I use Avocado, but you could use Grapseed, Safflower, or Canola)
1 yellow onion, diced
4 cloves of garlic, minced
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 cups chicken stock
3 tablespoons freshly squeezed lemon juice
10 thawed frozen or jarred artichoke hearts packed in water, coarsely chopped and rinsed well with water
1/2 cup pitted green olives (I used picholines)
2 teaspoons grated lemon zest
2 tablespoons chopped fresh mint
Pat the chicken dry and season with salt and pepper. Heat the oil in a heavy cast-iron skillet over medium-high heat. Add the chicken skin-side down, working in batches if necessary, and sear until well-browned on each side, about 4 minutes per side. Transfer to a plate. (Chicken will continue cooking in the sauce later).
Decrease the heat to medium. If necessary, add a touch more oil to the pan. Add the onion and sauté until soft and golden, about 10 minutes. Add the garlic, coriander and a pinch of salt and sauté for 1-2 minutes, stirring to wake up the spices.
Pour in the wine to deglaze the pan, stirring to loosen up any bits stuck to the bottom. Simmer for 3-5 minutes. Stir in the chicken stock and lemon juice and decrease the heat to medium-low, checking for salt and adding more if necessary, keep in mind that olives are salty, though. Simmer for 10 minutes.
Add the artichoke hearts, olives, and cherry tomatoes, gently stirring to combine. Add the chicken and any accumulated juices, nestling the pieces between the vegetables. Increase the heat to medium-high and simmer, uncovered, for about 15 minutes, or until the chicken is cooked through (165F) and the cherry tomatoes have blistered and popped.
Garnish with the lemon zest and mint.