Cooked - Double-duty Chicken With Olives & Artichokes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Double-duty Chicken With Olives & Artichokes

4.0

¼ cup all-purpose flour

½ teaspoon garlic salt

¼ teaspoon pepper

8 bone-in chicken thighs (3 pounds), skin removed if desired

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon grated lemon zest

1 teaspoon dried thyme

½ teaspoon dried rosemary, crushed

1 can (14 ounces) water-packed quartered artichoke hearts, drained

½ cup pimiento-stuffed olives

1 bay leaf

½ cups orange juice

¾ cup chicken broth

2 tablespoons honey

GREMOLATA:

¼ cup minced fresh basil

1 teaspoon grated lemon zest

1 garlic clove, minced

In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker.
Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf.
Reserve 4 chicken thighs for a salad and serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 128 weeks ago

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