Tuscany chicken with artichokes, sun-dried tomatoes, and olives

Jul 29, 2020


1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

8 bone-in chicken thighs (3 pounds), skin removed if desired

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon grated lemon zest

1 teaspoon fresh thyme

1/2 teaspoon fresh rosemary, crushed

½ teaspoon fresh tri colored sage

1 can (14 ounces) water-packed quartered artichoke hearts, drained

½ cup sun dried tomatoes

1/2 cup pimiento-stuffed olives

1-1/2 cups orange juice

3/4 cup chicken broth

2 tablespoons honey

Directions: In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker.

Sprinkle garlic, lemon zest, thyme, sage and rosemary over chicken. Top with artichoke hearts, olives, sun dried tomatoes. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours in slow cooker or until chicken is tender.



1/4 cup minced fresh basil

1 teaspoon grated lemon zest

1 garlic clove, minced

Recipe Inspired from Taste of Home