Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes