Saucy chicken and vegetables are drizzled with a simple but flavorful olive and basil purée for a stunning dish that looks like it came out of a high-end restaurant. Ted made me laugh, as he said “it was so good he will be pestering for a repeat and very soon”! I agree, it is a wonderful recipe.
- 4 boneless, skinless chicken breasts
- 2 cups frozen artichoke quarters
- 1½ cups peewee or fingerling potatoes, halved lengthwise
- ½ cup pitted Castelvetrano olives (or your favorite green olives), halved, divided
- 1 cup fresh basil, plus ¼ cup sliced fresh basil, divided
- pantry staples:
- 2½ tsp smoked paprika, divided
- 1 tsp sea salt, divided
- 2 tbsp olive oil, divided
- 1¼ cups plus 2 tbsp low-sodium chicken broth, room temperature
- 1 tbsp white wine vinegar
- 1 tbsp potato starch
- Preheat oven to 350°F. Sprinkle chicken with ½ tsp paprika and ¼ tsp salt. In a small bowl, toss artichokes with 1 tsp oil, ½ tsp paprika and ¼ tsp salt. In a separate small bowl, toss potatoes with 1 tsp oil, ½ tsp paprika and ¼ tsp salt.
- In a 9- to 10-inch cast iron skillet on medium-high, heat 1 tsp oil. Sear chicken thighs for 2 to 3 minutes per side, until golden; transfer to a plate. To skillet, add ¼ cup water and artichokes and sauté for 5 minutes, stirring often, until lightly browned. Transfer artichokes to plate with chicken. Reduce heat to medium, add 1½ tsp oil to skillet and add potatoes, cut side down. Cook potatoes until golden brown, about 5 minutes. Transfer to plate with chicken and artichokes.
- In a bowl, whisk together 1¼ cups broth, vinegar, starch, 1 tsp paprika and ¼ tsp salt. Pour mixture into skillet and whisk constantly until boiling.
- Return potatoes to skillet and top with chicken and artichokes. Sprinkle ¼ cup olives over top. Cover skillet with foil. Place skillet in oven and bake for 20 to 30 minutes, until potatoes are tender and chicken is cooked through.
- Meanwhile, prepare purée: In a blender, purée 1 cup basil, remaining ¼ cup olives, 2 tbsp broth and 1½ tsp oil until smooth.
- Divide chicken among plates, sprinkle with remaining ¼ cup sliced basil and drizzle with purée.