Braised Chicken with Artichokes
By Haley Aldoroty
Braised Chicken with Artichokes
By Haley Aldoroty
Yield/Serves:
Makes 4 servings
Braised chicken and artichokes:
Juice of 1 lemon
1 tbsp olive oil
2 artichokes
4 bone in skin on chicken thighs
6 garlic cloves, rough chopped
1 small yellow onion, sliced
½ cup dry white wine
½ cup low sodium chicken stock
1 tsp kosher salt
½ tsp black pepper
Basil dressing:
1/4 cup chopped fresh basil
1 tbsp chopped capers
1 tsp lemon zest
1 clove garlic, grated
½ cup extra virgin olive oil
Kosher salt & black pepper to taste
Juice of 1 lemon
1 tbsp olive oil
2 artichokes
4 bone in skin on chicken thighs
6 garlic cloves, rough chopped
1 small yellow onion, sliced
½ cup dry white wine
½ cup low sodium chicken stock
1 tsp kosher salt
½ tsp black pepper
Basil dressing:
1/4 cup chopped fresh basil
1 tbsp chopped capers
1 tsp lemon zest
1 clove garlic, grated
½ cup extra virgin olive oil
Kosher salt & black pepper to taste
- Preheat your oven to 400F.
- Prep the artichokes – add lemon juice to a large bowl of water (keep the artichokes in the lemon water when you aren’t working with them to prevent browning). Thoroughly rinse the artichokes with cold water. Cut off the stem and ⅓ of the tops. Peel off any leaves that look particularly browned and trim the tips off of the remaining leaves with kitchen shears (to remove the thorn). Cut the artichokes in half and scoop out the chokes (the hairy part). Cut each in half twice more so you have 8 pieces per artichoke.
- Heat the braiser to medium-high and add olive oil.
- Pat the chicken dry and sprinkle both sides with salt and pepper. Add to the heated braiser and sear on both sides for 3-5 minutes until deeply golden brown. Remove and set aside.
- Lower the heat to medium and add the onions with a pinch of salt. Cook for 4-5 minutes until softened.
- Add the garlic and artichokes and cook for another 2-3 minutes.
- Deglaze the pan with the white wine and simmer for 2 minutes while scraping the bits off the bottom of the pan, then add the chicken broth.
- Add the seared chicken back into the braiser nestled between the artichokes.
- Put the lid on and transfer to the oven. Cook for 20 minutes, then uncovered for another 10 until the chicken reaches at least internal temp of 165F.
- While the chicken is in the oven, make the basil dressing by combining all ingredients in a small bowl – chopped basil, chopped capers, lemon zest, grated garlic, olive oil, salt and pepper.
- Serve with a drizzling of the fresh basil dressing on top.