Creamy chicken with olives and artichokes
- Preparation 15 min
- Cooking 25 min
- Servings 4
- Freezing Absolutely
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Chicken, lemon, cream, olives, artichokes … Easy to make a fiery recipe with such exciting ingredients. The kind of dish I would serve on rice. The sauce is so good that I would spread it all over my body!
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Ingredients
- 800 g chicken thighs, boneless and skinless
- Olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 cup Laser lager beer by Dieu du Ciel microbrewery
- 237 ml 15% country-style cream
- 1 1/2 cup pitted giant olives
- Juice and zest of 1 lemon
- 5 sprigs fresh thyme
- 1 can (398 ml) artichoke hearts, drained and cut in half
- Salt and pepper from the mill
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Preparation
- In a very large skillet over medium-high heat, add a drizzle of olive oil and add half of the chicken. Sear 2 to 3 minutes per side for colour. Season with salt and pepper generously. Add oil as needed. Repeat with the rest of the chicken and set aside on a plate.
- Add onion and garlic followed by a thin stream of olive oil. Cook for 2 to 3 minutes, stirring.
- Deglaze with the beer and scrape the bottom to get all the flavours. Cook for 2 minutes, stirring.
- Add the cream, olives, juice and lemon zest, fresh thyme, season with salt and pepper then mix.
- Return the chicken to the pan, mix and continue cooking for 4 to 5 minutes to finish cooking the chicken.
- Add the artichoke hearts and cook for 1 to 2 minutes, stirring gently. Serve on rice!
Our sommeliers suggest
Moillard Tradition Bourgogne Chardonnay
Burgundy, France
The Moillard Tradition Bourgogne Chardonnay, an aromatic, round white from Burgundy, has a soft texture that goes with the cream in the sauce, without either one crushing the other. Chardonnay also tastes of white fruit and a little citrus, which connects to the lemon and thyme. The olives and artichokes bring salt, and the wine takes it in stride. A weeknight dinner in a single skillet.
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Sieur de Léry, 5%
Frampton Brasse
A malty pilsner with a dry finish, Sieur de Léry will cut through the cream in my creamy chicken with olives and artichokes. Its dryness lifts the lemon zest and lets the thyme come through, while its malt stands up to the salty olives. It cleanses the palate beautifully. One plate, then seconds.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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