Braised Chicken with Olives and Artichokes
This Greek-style braised chicken combines tender thighs with Kalamata olives, artichokes, and bright lemon in a savory broth that's perfect spooned over rice or soaked up with pita bread.
This Greek-style braised chicken combines tender thighs with Kalamata olives, artichokes, and bright lemon in a savory broth that's perfect spooned over rice or soaked up with pita bread.
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Divide 1 sliced onion, 2 sliced garlic cloves, 1 thinly sliced lemon, and 2 tbsp olive oil between two Suvie pans. Place pans in Suvie and broil for 10 minutes, rotating pans halfway through cooking.
Remove pans from Suvie and combine the onion mixture in one Suvie pan. Add 1 can artichokes, 1/2 cup olives, 1 cup chicken broth, ½ tsp salt, and ½ tsp freshly ground black pepper to the pan with the onions, stirring to incorporate.
Pat 1 1/4 lbs chicken dry, season with salt and pepper and nestle into the pan with the remaining ingredients. Return pans to bottom zone of Suvie, input settings and cook now or schedule. Bottom Zone: Slow Cook High, 2 Hours
Place 1 cup brown rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now. Rice, Brown, 1 cup
After cooking, fluff rice with a fork and season to taste with salt and pepper. Divide rice between plates, top with chicken, and spoon artichokes, olives, and pan sauce around the chicken.
Store cooled braised chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if sauce has reduced.
Yes, but reduce braising time by 5-10 minutes. Breasts dry out faster; check for doneness at 20 minutes rather than 30.
Yes. Braise, cool completely, refrigerate up to 3 days, then reheat gently on the stovetop over medium heat until warmed through.
Kalamata olives are traditional and pair well with lemon and garlic, but any Greek or mixed green olives work. Avoid heavily brined varieties.
Yes. Quarter 3-4 fresh artichokes, remove tough outer leaves, and increase braising time by 10-15 minutes until tender.
Chicken thighs are done when the internal temperature reaches 165°F or meat shreds easily with a fork. They stay moist even at higher temps.
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