Braised Chicken With Artichoke Hearts & Olives

• 3 chicken breasts bone in, skin on
• 1/2 cup artichoke heart quarters
• 1/2 cup pitted kalamata olives
• 1/2 red onion small dice
• 1/2 cup white wine
• 1 lemon
• 1 handful fresh basil sliced
• 2 cups chicken broth homemade even better if you have
• olive oil
• salt
• pepper

1. Season the chicken with salt and pepper. In a large saute pan, over medium low heat, add a couple drizzles of olive oil. Place the chicken skin side down in the pan and cook until golden brown, flip and cook a few minutes on the other side. Remove the chicken and place on a dish.
2. If the pan is dry add a small drizzle of olive oil again and the onion. Saute until slightly softened. Carefully add in the white wine and scrap all those delicious bits from the bottom of the pan. Allow the wine to reduce by half.
3. Add in the artichoke hearts, olives and broth. Add the chicken back to the pot and simmer cover for about 20 minutes.
4. Again remove the chicken from the pan. Add in the lemon juice and basil. Simmer for 5 minutes.
5. Pour that fabulous sauce overtop the chicken and enjoy!

chicken breasts bone, quarters, olives, red onion, white wine, lemon, basil, chicken broth homemade even, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Braised-Chicken-with-Artichoke-Hearts-_-Olives-1649424 (may not work)