This is my adaptation of a Martha Stewart Recipe (Braised Chicken w/ Olives, Martha Stewart Living, June 2002).
Serves 2-4, depending on appetite and thigh size (of the chicken, not the eaters)
- 4 chicken thighs or two whole legs (bone in, skin on)
- small to medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 rib of celery, diced
- 1 pint cremini mushrooms, cut into bite-sized pieces
- 5 – 6 jarred or frozen artichoke heart halves, cut into bite sized pieces
- handful of olives, pitted and cut into bite sized pieces
- olive oil
- 2 sprigs of fresh thyme
- bay leaf
- 1/2 – 1 cup white wine
- 1 cup of chicken stock
- Preheat oven to 350 degrees F. Season chicken with salt and pepper. Heat olive oil over medium heat in a large oven proof skillet or dutch oven (make sure you use one where the chicken can comfortably fit in one layer). Saute the chicken skin-side down until browned and crisp (about 5 minutes). Saute same amount on other side. Remove from pan and place on a large plate (skin-side up!).
- Reduce heat to medium-low or low. Add more oil and saute onion, carrots, and celery until vegetables are translucent; be careful not to brown or burn anything!
- Add mushrooms and saute until they begin to soften, about 5 minutes.
- Add the garlic and saute until fragrant.
- Add wine and degalze the pan using a wooden spoon to scrape up all the brown bits. Continue cooking until wine is reduced by half.
- Add chicken broth and bring to a boil.
- Add thyme and bay leaf.
- Add chicken (skin-side up!), cover, and transfer to oven. Braise for 45 minutes.
- Remove pan from oven and stir in olives and artichoke hearts.
- Return pan to oven and braise, uncovered, for an additional 20 minutes.
- Remove from oven, discard thyme and bay leaf, and serve with mashed potatoes or polenta.