Season chicken with salt and pepper. Heat oil in a large skillet over medium heat and brown chicken, skin-side down, until skin is golden brown and crispy, about 5 minutes. Flip over and cook for about 1 minute more. Remove from pan and set aside.

Adjust heat to low and add scallion and leek greens and sauté until softened. Add herb of choice and scrape up any browned bits. Add tomatoes and juice, and crush tomatoes with your hands or use a potato masher. Add drained artichoke hearts, olives and stir everything together well. Nestle browned chicken pieces, skin side up, in the pan. Cover, adjust heat and simmer for about 20 to 30 minutes or until chicken is cooked through. Taste and adjust seasoning. Our Low FODMAP Chicken with Artichokes & Olives is ready to serve, but we think it even improves in flavor if allowed to cool and refrigerated for 1 to 2 days in an airtight container. Reheat in skillet on stovetop, covered, over low-medium heat. We like this dish with rice, but you could serve with mashed potatoes or sop up the juices with bread.