cast iron skillet chicken // brooklyn supper
Skillet Chicken with Artichoke Hearts, Capers, and Olives
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Crispy skinned skillet chicken with lemon slices, briny capers, artichoke hearts, and olives makes for a wonderfully simple weeknight dinner. Serve with farro and kale salad.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
Ingredients
  • 3 pounds chicken thighs and legs (from 2 whole chickens)
  • 3/4 teaspoon sea salt, plus more to taste
  • 1 14- ounce can Progresso Artichoke Hearts
  • 2 tablespoons non-pareil capers
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 2 tablespoons Champagne or white wine vinegar
  • 1/2 cup oil-cured pitted Moroccan olives
  • 1 lemon, sliced thin with seeds removed
  • 2 tablespoons fresh oregano leaves
Instructions
  1. Sprinkle chicken pieces on both sides with about 3/4 teaspoon sea salt. Cover and set in fridge for about 20 minutes.
  2. Drain artichoke hearts and cut in half. Set on a layer of paper towels to drain completely. Rinse and dry capers.
  3. Preheat oven to 450 degrees F.
  4. Heat a cast iron or other large, deep, oven-proof skillet over medium-high heat, add olive oil and chicken, skin-side down. Sear, nudging pieces gently to prevent sticking, for 7 minutes or until skin is crisp to the touch and a rich golden brown.
  5. Remove chicken to a plate. Turn heat down to medium and add shallots, garlic, and capers. Sauté 2 minutes. Add Champagne vinegar and stir (skillet will pop and spit a bit when you add vinegar). Finally, add artichoke halves and place chicken back in the pan skin-side up. Tuck olives and lemon slices around chicken.
  6. Slide cast iron skillet into oven and roast 10 - 15 minutes (check internal temp after 10), until a thermometer inserted in the thickest part of the thigh (be careful not to touch the bone) reads 165 degrees F.
  7. Scatter oregano leaves over chicken and serve atop toasted farro or your grain of choice. Spoon pan sauce over chicken and farro; serve with a lemon wedge.