Eye for a Recipe

This quick and tasty dish from Martha Stewart is cooks in one pan on top of the stove. Brown the chicken and set it aside, then sauté garlic, artichokes and olives. Stir in stock and thinly sliced lemon, return the chicken to the pan and cook until the chicken is done. Cook’s Note: If you can’t find frozen artichoke hearts, the jarred marinated ones work just fine.

Avoiding Additives and Preservatives

Make sure the artichoke hearts and olives are additive free. I use Imagine Organic chicken stock.

Ingredients:

1 whole chicken (3 ½ pounds/1.6 kg), cut into 8 pieces and patted dry

Coarse salt and freshly ground pepper

2 tablespoons (30 ml) extra-virgin olive oil

12 cloves garlic, peeled and lightly smashed

9 ounces (255 g) frozen artichoke hearts, thawed and halved

6 ounces (170 g) green olives, such as Castelvetrano (1 cup/250 ml)

1 tablespoon (15 ml) chopped fresh oregano, plus leaves for serving

2 tablespoons (30 ml) all-purpose flour

2 cups (500 ml) low-sodium chicken broth

1 small lemon, sliced into paper-thin rounds

Cooked orzo, for serving

Preparation:

Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.

Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skin side up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees F (74 C), 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves. Serves 4.

From Martha Stewart Living