Lemon Chicken with olives, capers, artichokes and onions

This is a dish that I made the other night. I wanted something with these ingredients and just started to put it together. The sauce could be used over fish too. You can use more of one ingredient or less or even eliminate one of them all together.


4 lemons, sliced

1 1/2 cups green olives sliced

2 large sweet onions sliced

1/2 cup capers

8 small artichokes (peeled, cut in half and roasted)

1 cup white wine

In a deep frying pan cover the bottom with olive oil. Once it gets hot, lay the lemon slices next to each over the bottom, toss a bit of salt over the top and sauté them until they are browned. Remove and set aside.

Add the onion to this and sauté them until browned. Add the wine and boil down until there is liquid left but not a lot. Add the capers, artichokes, and olives. Mix everything together and taste. I splashed a bit of white wine on top of this again and warmed it. Then I set aside the sauce.

I used 10 full chicken legs (thighs and legs) and broiled them until done. That way they were crispy.

Right before serving this dish I put the chicken in a pot, warmed up the sauce and poured it over the chicken and served. I made the dish in the afternoon and served it later for dinner. So easy and really good.

Comments (Archived):

  1. Meg Simon

    fresh artichokes? if not, what did you use? thanks!

    1. Gotham Gal

      Yep. Fresh but you can easily used canned

  2. Pointsandfigures

    going to make something like this with preserved lemons.

    1. Gotham Gal


  3. awaldstein

    Looks fun.Bubbly with this would be great.Also the only natural winemaker in Utah where I believe you ski does a number of skin macerated whites that would be great. Vineyard in Salt Lake. http://arnoldwaldstein.com/