White Wine-Braised Chicken and Artichokes

For this skillet chicken dinner, the poultry is dredged in flour that’s been seasoned with paprika, oregano and onion, then pan-seared until golden. The pieces are simmered with wine, artichoke hearts and olives to create a briny, brothy sauce. Serve as is, with a green salad, or with your favorite grain or crusty bread on the side.

Storage: Refrigerate for up to 3 days; freeze for up to 3 months.

Directions

Time Icon
Active:
25 mins|
Total: 40 mins

1. Step 1

   In a shallow dish or large zip-top bag, combine the flour, oregano, paprika, onion powder, salt and pepper. Add the chicken and turn to coat both sides.

2. Step 2

   Place a large plate near the stove. In a large, high-sided skillet over medium-high heat, heat the oil until it shimmers. Working in batches to prevent crowding, shake off excess flour from the chicken, add it to the skillet and cook until golden brown on both sides, 3 to 5 minutes per side. Transfer the chicken to the plate.

3. Step 3

   Reduce the heat to medium and add the wine or broth, scraping up any browned bits from the bottom of the skillet. Add the artichokes and olives and bring to a simmer. Nestle the chicken pieces back in the skillet, along with any accumulated juices. It’s okay if they touch or overlap a bit.

4. Step 4

   Reduce the heat to medium-low, partially cover and simmer until the chicken is cooked through, 10 to 15 minutes. (A meat thermometer should register 165 degrees when inserted into the thickest part of the largest piece of chicken.)

5. Step 5

   Remove the lid and, if necessary, simmer until the sauce thickens slightly, 1 to 2 minutes. Taste, and season with more salt or pepper as desired. Serve warm.