• Prep Time: 30 mins
  • Cooking Time: 4 hrs
  • Serves: 4

Double-Duty Chicken with Olives & Artichokes

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 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
  • 1/2 teaspoon dried rosemary, crushed
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 1/2 cup pimiento-stuffed olives
  • 1 bay leaf
  • 1-1/2 cups orange juice
  • 3/4 cup chicken broth
  • 2 tablespoons honey
  • GREMOLATA:
  • 1/4 cup minced fresh basil
  • 1 teaspoon grated lemon zest
  • 1 garlic clove, minced

 Directions

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 four chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

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