Wine-Braised Chicken With Artichoke Hearts
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
- Total:
- Serves: 4 persons
Ingredients
- 4bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
- Kosher salt and black pepper
- 1tablespoon olive oil, plus more for drizzling
- 2(14-ounce) cans artichoke hearts, drained and halved lengthwise
- 1medium red onion, sliced
- 1 ¼cup dry white wine
- A few sprigs of thyme, oregano or marjoram
- 1cup mint, parsley or dill leaves
- Sumac, for serving (optional)
Instructions
Step 1
Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.Step 2
Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)Step 3
Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.Step 4
Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.Step 5
Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.