Mediterranean Chicken Ragout (Paleo pantry throw-together)

I should have cropped this. I apologize.

So, last night at 5pm, my mom asked me what we should do for dinner.* She said something with sundried tomatoes and chicken, so she ran to the store for chicken. Once I got half-way through this dish, I realized that we didn’t have any sundried tomatoes, so I had to change course. We had some good leftover ingredients, though, and I’m pretty damn proud of how this turned out.

You will need:

2 tbsp olive oil

8 organic boneless, skinless chicken breasts (or you can get bone-in. whatevs)

salt n pepa

2 cloves of garlic, (say it with me now) pressed

1/2 purple (or red, in the rest of the world) onion, thinly sliced

1 can of artichoke hearts in water, drained and water reserved. The hearts can either be whole or quartered. But if they’re whole, you’ll have to quarter them later.

1 jar of roasted sliced red bell peppers (the tall Merezetti’s one), drained

1/2 cup chopped olives. I used some garlic stuffed ones from Central Market.

2 tbsp capers

salt and crushed red pepper flakes to taste

1. Season the chicken with salt and pepper.

2. Ok, grab you a big ol skillet. Add the olive oil and heat over medium heat. Once the pan is hot, add the chicken. Sear for 5-6 minutes per side or until it’s looking nice n golden. You may have to do the chicken in batches so you don’t over crowd your chicken.

3. Once your chicken is done, remove it from the pan and place it in a covered dish.

4. If the fat content of the skillet is looking low right now, add some more olive oil (or coconut oil). The fat rendered off the thighs was enough for me though. Now add the onion and garlic and sautee until the onions are caramelized.

5. Add the artichoke hearts, peppers, olives and capers and sautee until everything is heated through. Next add about 1/2 cup of the artichoke water (if this grosses you out, chicken stock is a good alternative). Add the chicken back in, adjust seasonings, cover and reduce heat to medium-low. Let simmer for 15-20 minutes. If the liquid level starts to look low, add more of the artichoke liquid.

6. Dish it up in a bowl or on a plate–the choices are yours, and yours alone!**

*Yes, I live with my parents right now. I realize this is border-line loserish. My husband is in Afghanistan and I seriously was going to lose it if I had to deal with another German winter alone. Cut me some slack, people.

**Did you catch that “Legends of the Hidden Temple” reference? I heart you.

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