Delicious
Meal Ideas
SHerry braised chicken thighs with Italian Olives, Artichokes & San Marzano Tomatoes
BT Kitchen – Full Stack Flavor, No Prisoners
This dish is a straight-up headliner. Juicy bone-in or not chicken thighs, you chose, drenched in
sherry, smothered in olives, artichokes, and San Marzano firepower. It’s the kind of meal that
makes my daughters who’s 11-year-old declare: “Best meal I’ve ever had in my life.” That’s not marketing hype, that’s raw feedback. Five stars. Done.
4-6
SERVINGS
1.5-2
HOURS
STUFF YOU NEED
6 skinless (bone-in, or not, still your choice) chicken thighs
3 cloves garlic
¼ tsp salt
1 tbsp Better Than Bouillon (chicken)
1 tsp black pepper
2 tbsp olive oil
1 whole can Castelvetrano olives (the green Italian bad boys) save the liquid.
1 (14 oz) jar whole artichoke hearts (save that juice)
3 whole San Marzano tomatoes
¾ cup dry sherry
1 cup chicken stock
¼ cup artichoke liquid
1 lemon, thinly sliced into 6 even slices take out seeds
6 sprigs fresh rosemary + 6 sprigs fresh sage
Gear Check:
Dutch oven or Le Creuset 4.5 Qt covered baker or something close. You can always
cover tightly with tin-foil
Large mixing bowl
Large sauté pan
Food processor (seriously, if you still don’t have one, go buy it and come back)
How to Shred This Setlist
1. Skin the Thighs
Most stores sell them with skin. Rip it off or have your butcher do the dirty work. Easy either way.
2. Make the Olive Mix
In your Food processor → garlic + olives + artichokes + San Marzanos. Pulse until
chunky/diced. Dump into mixing bowl. Set aside.
3. Season the Chicken
Salt, pepper, then coat both sides Crank oven to 375°F.
4. Sear with Swagger
Heat olive oil in sauté pan (medium). When it’s hot, drop in thighs. Press them down with a cast iron pan if you’ve got one—3 minutes per side. Don’t half-tan your thighs. Brown both. Turn off heat, leave all that liquid gold in the pan.
5. Build the Sauce
Deglaze pan with sherry, stir 3–4 minutes to burn off alcohol (we’re braising, not getting the thighs wasted). Add chicken stock + artichoke liquid + bouillon. Stir 2–3 minutes until smooth. Kill the heat.
6. Assemble the Monster
In your Dutch oven, lay the thighs down. Blanket them with the olive and artichoke mix. Pour sauce carefully around the sides so the topping stays put. Crown each thigh with a lemon slice + rosemary sprig + sage sprig.
7. Braise Like Ross the Boss, if you know, you know and no not from Friends.
Cover. Bake 65 minutes. Then uncover and rock another 5.
8. Final Encore
Rest 3 minutes. Plate a thigh, scoop sauce over the top. Serve with black beans or wild rice—perfect sidekicks to this flavor show
⚡ BT Note: This isn’t just dinner. This is slow-braised, sherry-kissed, olive-armored chicken glory. It’ll get applause at the table louder than a Marshall stack cranked to 11.