Pan Roasted Artichoke Chicken


  • 2 ounces bacon, chopped
  • 2 pounds chicken Legs, split
  • Salt and ground black pepper to taste
  • 1 (8 oz.) package frozen artichoke hearts
  • 2 shallots, sliced
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 cup white wine
  • 1 tablespoon chopped thyme


  1. Heat bacon in a large stove-to-oven flame proof pan over medium-high heat.
  2. Cook for 1-2 minutes until rendered, then add chicken.
  3. Season with salt and black pepper and brown in pan for 3-4 minutes on each side.
  4. Transfer browned chicken to a clean plate and place shallots and artichokes in pan. Cook for 3-4 minutes until golden.
  5. Return chicken to pan.
  6. Add California Ripe Olives, wine and thyme. Bring to a boil, then transfer to a 375°F oven for 1-1 1/4 hours.
Nutritional Analysis Per Serving:

Calories 500, Fat 30g, Cholesterol 145mg, Sodium 530mg, Carbohydrate 14g, Protein 34g, Calories from fat 54%