Skillet-Roasted Chicken with Baby Artichokes and Olives Recipe

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Skillet-Roasted Chicken with Baby Artichokes and Olives
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Ingredients
14
Count
Nutrition
689
Calories
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Ingredients:

Directions:

  1. Preheat oven to 500°.
  2. Split chicken in half lengthwise. Heat canola oil in a large stainless steel skillet over high heat. 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 165°. Remove chicken from pan; let stand 10 minutes. Remove skin from chicken; discard skin. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; slice chicken. Cover and keep warm.
  3. 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. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke lengthwise into quarters. Place artichoke quarters in lemon water.
  4. Heat olive oil in a large skillet over medium heat. Drain artichokes well; pat dry. 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. Place artichokes in a medium bowl; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  5. Place a zip-top plastic bag inside a 2-cup glass measure. 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. Place pan over medium-high heat. 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).
  6. Combine remaining 2 tablespoons broth and flour, stirring until smooth. Add flour mixture to drippings; bring to a boil. Reduce heat to medium-low. Add artichokes, capers, and olives; cook 2 minutes or until thoroughly heated, stirring frequently. Serve with chicken and rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 688.83 Kcal (2884 kJ)
Calories from fat 62.23 Kcal
% Daily Value*
Total Fat 6.91g 11%
Cholesterol 178.38mg 59%
Sodium 845.66mg 35%
Potassium 1727.29mg 37%
Total Carbs 123.16g 41%
Sugars 4.56g 18%
Dietary Fiber 20.7g 83%
Protein 32.6g 65%
Vitamin C 59.2mg 99%
Vitamin A 2.3mg 76%
Iron 11.8mg 65%
Calcium 207.9mg 21%
Amount Per 100 g
Calories 92.76 Kcal (388 kJ)
Calories from fat 8.38 Kcal
% Daily Value*
Total Fat 0.93g 11%
Cholesterol 24.02mg 59%
Sodium 113.88mg 35%
Potassium 232.6mg 37%
Total Carbs 16.58g 41%
Sugars 0.61g 18%
Dietary Fiber 2.79g 83%
Protein 4.39g 65%
Vitamin C 8mg 99%
Vitamin A 0.3mg 76%
Iron 1.6mg 65%
Calcium 28mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium

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