Wine-Braised Chicken With Artichoke Hearts
Published Feb. 12, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken thighs, or a mix of legs and thighs (1½ 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
- 1¼cup dry white wine
- A few sprigs of thyme, oregano or marjoram
- 1cup mint, parsley or dill leaves
- Sumac, for serving (optional)
Nutritional analysis per serving (4 servings)
517 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 31 grams protein; 1224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
if, after draining the artichokes, you dump them in a big bowl of water, and change the water a couple of times, you can sort of osmosis out much of the flavor of the "can", resulting in something that actually tastes like a choke......
Is there a really good brand of canned artichokes?
A shame there's no mention of frozen artichokes. They are darn near as good as fresh and superior to (perfectly decent) canned. They can be placed on the counter in the morning and tossed with some butter and olive oil until they take on some color. Delicious. I eat them frequently.
Made this with frozen artichoke hearts and sauvignon blanc and it was wonderful! So much better than expected. Definitely a keeper.
This was a low effort, high reward comfort dinner on a snowy weeknight. I added a can of hearts of palm as I only had one can of artichokes and they played well together. Next time I may mix in broth rather than use all wine for the braising.
This was dull. Admittedly, I didn't have fresh thyme but it seems like that shouldn't have been the only thing holding the recipe together. I would look for another recipe for chicken or artichokes other than this one.
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