Crispy seared chicken, briny olives, sweet shallots, tomatoes, and artichokes all braised in a white wine sauce.
Place the chicken skin side down, and let it cook undisturbed for 6-8 minutes until it is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the pan.
LOWER THE HEAT. ADD THE GARLIC AND COOK FOR 1-2 MINUTES. ADD THE FLOUR AND MAKE A ROUX. DEGLAZE THE PAN WITH WINE AND SIMMER. THEN ADD THE BROTH.
LAYER IN THE CHICKEN FOLLOWED BY THE REST OF THE INGREDIENTS ( SHALLOTS, OLIVES, TOMATOES AND ARTICHOKES). PLACE THE ENTIRE PAN IN THE OVEN (400 F) FOR 40-45 MINUTES.
ENJOY as is of OVER RICE