Skillet-Roasted Chicken with Baby Artichokes and Olives

Name: Skillet-Roasted Chicken with Baby Artichokes and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 18 baby artichokes; 1 teaspoons freshly ground black pepper, divided; 2 teaspoons canola oil; 59 milliliters capers, rinsed and drained; 710 milliliters hot cooked white rice; 237 milliliters dry white wine; 1 Tbsp extravirgin olive oil; 397 grams fat-free, less-sodium chicken broth, divided; 1 teaspoon all-purpose flour; 3 Tbsps fresh lemon juice; 16 picholine olives, pitted; 2 kilograms whole roasting chicken; 1 teaspoons salt, divided; 710 milliliters water

Skillet-Roasted Chicken with Baby Artichokes and Olives might be just the main course you are searching for. This recipe makes 6 servings with 775 calories, 50g of protein, and 40g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, salt, less-sodium chicken broth, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 50

Equipment you will use

Oven

Split chicken in half lengthwise.

Ingredients you will need

Whole Chicken

Heat canola oil in a large stainless steel skillet over high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Place chicken, skin side down, in pan; place pan in oven. Cook chicken at 500 for 10 minutes; remove from oven. Carefully turn chicken over; pour 1 1/2 cups broth over chicken. Return pan to oven; cook an additional 25 minutes or until a thermometer inserted in the meaty part of thigh registers 16

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove chicken from pan; let stand 10 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove skin from chicken; discard skin.

Ingredients you will need

Whole Chicken

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; slice chicken. Cover and keep warm.

Ingredients you will need

Whole Chicken

Pepper

Salt

Combine 3 cups water and juice in a large bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem.

Ingredients you will need

Artichoke

Juice

Water

Base

Equipment you will use

Bowl

Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke.

Ingredients you will need

Artichoke

Cut each artichoke lengthwise into quarters.

Ingredients you will need

Artichoke

Place artichoke quarters in lemon water.

Ingredients you will need

Artichoke

Lemon

Water

Heat olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Drain artichokes well; pat dry.

Ingredients you will need

Artichoke

Add artichokes to pan. Cover and cook 10 minutes or until tender; uncover. Increase heat to high; cook 2 minutes or until artichokes are golden, stirring frequently.

Ingredients you will need

Artichoke

Equipment you will use

Frying Pan

Place artichokes in a medium bowl; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Ingredients you will need

Artichoke

Pepper

Salt

Equipment you will use

Bowl

Place a zip-top plastic bag inside a 2-cup glass measure.

Equipment you will use

Ziploc Bags

Pour chicken drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

Ingredients you will need

Whole Chicken

Place pan over medium-high heat.

Equipment you will use

Frying Pan

Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Stir in wine. Bring to a boil; cook until reduced to 1 cup (about 8 minutes).

Ingredients you will need

Wine