Skillet-Roasted Chicken with Baby Artichokes and Olives

Ingredients

• 18  baby artichokes 
• 0.5 teaspoon pepper black divided freshly ground
• 2 teaspoons canola oil 
• 0.3 cup capers rinsed drained
• 3 cups rice white hot cooked
• 1 cup cooking wine dry white
• 1 tablespoon olive oil extravirgin
• 14 ounce less-sodium chicken broth fat-free divided canned
• 1 teaspoon flour all-purpose
• 3 tablespoons juice of lemon fresh
• 16  picholine olives pitted
• 4 pound roasting chickens whole
• 0.5 teaspoon salt divided
• 3 cups water 

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• ziploc bags

Directions

1. Preheat oven to 50
2. Split chicken in half lengthwise.
3. Heat canola oil in a large stainless steel skillet over high heat.
4. Place chicken, skin side down, in pan; place pan in oven. Cook chicken at 500 for 10 minutes; remove from oven. Carefully turn chicken over; pour 1 1/2 cups broth over chicken. Return pan to oven; cook an additional 25 minutes or until a thermometer inserted in the meaty part of thigh registers 16
5. Remove chicken from pan; let stand 10 minutes.
6. Remove skin from chicken; discard skin.
7. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; slice chicken. Cover and keep warm.
8. Combine 3 cups water and juice in a large bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem.
9. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke.
10. Cut each artichoke lengthwise into quarters.
11. Place artichoke quarters in lemon water.
12. Heat olive oil in a large skillet over medium heat.
13. Drain artichokes well; pat dry.
14. Add artichokes to pan. Cover and cook 10 minutes or until tender; uncover. Increase heat to high; cook 2 minutes or until artichokes are golden, stirring frequently.
15. Place artichokes in a medium bowl; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
16. Place a zip-top plastic bag inside a 2-cup glass measure.
17. Pour chicken drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
18. Place pan over medium-high heat.
19. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Stir in wine. Bring to a boil; cook until reduced to 1 cup (about 8 minutes).
20. Combine remaining 2 tablespoons broth and flour, stirring until smooth.
21. Add flour mixture to drippings; bring to a boil. Reduce heat to medium-low.
22. Add artichokes, capers, and olives; cook 2 minutes or until thoroughly heated, stirring frequently.
23. Serve with chicken and rice.