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Pan Roasted Artichoke Chicken

Pan Roasted Artichoke Chicken
Temperature: 375°F


  • 2 oz. bacon, chopped
  • 2 lbs. chicken legs, split
  • salt and ground black pepper to taste
  • 1 (8oz.) pkg. frozen artichoke hearts
  • 2 shallots, sliced
  • 1 cup California Ripe Olives, whole, pitted, drained
  • 1 cup white wine
  • 1 Tbsp. chopped thyme


Heat bacon in a large stove-to-oven flame proof pan over medium-high heat. Cook for 1-2 minutes until rendered, then add chicken. Season with salt and black pepper and brown in pan for 3-4 minutes on each side. Transfer browned chicken to a clean plate and place shallots and artichokes in pan. Cook for 3-4 minutes until golden. Return chicken to pan. Add California Ripe Olives (, wine and thyme. Bring to a boil, then transfer to a 375°F oven for 1-1 1/4 hours. Serves 4. Nutritional Analysis Per Serving: Calories 500, Fat 30g, Cholesterol 145mg, Sodium 530mg, Carbohydrate 14g, Protein 34g, Calories from fat 54% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!