Winter Citrus Chicken
Chicken Thighs with Blood Orange and Meyer Lemon
Artichoke Hearts, Kalamata Olives, Capers, White Wine, Herbs
How much you wanna bet this is your next chicken dinner? Is there any meal more satisfying than a perfect chicken dish? Ease of preparation, striking presentation, crispy skin, bright sweet winter citrus balanced with tangy artichoke hearts, salty olives and capers. Served over healthful quinoa flavored with the irresistible pan juices…You gonna take the bet?
Winter Citrus Chicken Recipe
- white quinoa
- 3 T. olive oil
- 8 bone-in, skin-on chicken thighs
- salt and pepper to taste
- 2 – 14 oz. cans artichoke hearts
- 6 garlic cloves, peeled and smashed
- 1/4 c. capers, rinsed and drained
- 2 -3 meyer lemons
- 2 -3 moro blood oranges
- 6 oz. pitted kalamata olives, rinsed and drained
- 1 1/2 c. dry white wine
- fresh thyme
- fresh rosemary
Prepare quinoa according to package instructions. Meanwhile cook the chicken.
Preheat oven to 350°F.
Heat olive oil in a large oven-proof pan over medium-high heat. Season chicken with salt and pepper. When the oil is hot, place the chicken thighs skin-side-down in the pan. Cook until the skin is nice and crispy then turn and cook the other side until lightly browned. Remove chicken to a platter, skin-side-up to retain crispness. Leave olive oil and juices in the pan.
Drain artichoke hearts then rinse well. Once drained, squeeze-out all the liquid from each heart by hand (this is important). Place artichoke hearts in the pan. Cook until browned on the edges.
Slice one orange and one lemon into wheels. Remove any seeds. Squeeze the juice from the remaining orange and lemon, set aside.
Turn the artichoke hearts and add capers and garlic. Cook until the garlic is lightly browned. Add olives, white wine, and citrus juice. Bring to a boil, then turn down the heat.
Nestle the chicken skin-side-up and add accumulated juices back into the pan. Arrange sliced fruit and herbs among the chicken.
Place pan in oven and cook uncovered until the chicken is done. About 25 minutes.
Place quinoa in bowls. Spoon artichokes, olives, capers along with pan juices over the quinoa. Top with a couple slices of citrus and a chicken thigh.
*This recipe was inspired by lagostinausa.com and also by my cod recipe below.
Alaskan Cod, Mediterranean Style
Fan of this Winter Citrus Chicken may enjoy my very popular Alaskan cod dish cooked in a similar manner. It was featured on The Huffington Post here.
Alaskan Cod, Mediterranean Style
Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano
4 thoughts on “Winter Citrus Chicken”
Thank you, Lori. I will send back a photo of my Winter Citrus Chicken when I make it soon. I think I will skip the cod for now. I’ve just had a week of making Brandade and Accras (cod fritters). So, have had my fill. Plus I popped too many of those beer batter-fried fritters into my mouth. Love the thought of this recipe.
Hi Mary – I would love to see a pic of your Winter Citrus Chicken dish!
I’ve always wanted to make Brandade, you’re inspiring me to put it on my short list.
I’m drooling! Going to make this asap!
Hi Muntzi – Nice to hear from you 🙂
Please let me know how it turns out!