NEW YORK (CBSNewYork) – Stephanie and Tony Tantillo have a mouth watering chicken dish you won’t want to miss.

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Olive Chicken

4 chicken thighs

4 oz extra virgin olive oil

1 cup, (additional as needed) all purpose flour

1/4 cup white wine

1 cup chicken stock

2 celery stalks, sliced

2 oz olives

2 oz artichoke hearts

6 cloves roasted garlic

**optional fresh herbs

Coat the chicken in flour, drop into a pan with heated oil and brown on both sides for 3 minutes each. Add in the white wine, move chicken around so it doesn’t stick. Once white wine has been reduced, add in chicken stock. Flip chicken and cook for 10-15 minutes all together flipping a few times during. Add in celery, olives, and artichoke hearts and cook for an additional few minutes and top with roasted garlic and fresh herbs if using

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

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