This Braised Chicken Thighs with Marinated Artichokes is a DELICIOUS, fun recipe. So you’re saying now, how can a recipe be fun? Well I’ll tell you. I think it’s fun when it has all of these elements – you’re trying something new, It’s easy, it comes together quickly, even while entertaining, AND the dish is DELICIOUS!!
So that is exactly what happened. You know, those times where you’re just humming in the kitchen, it’s very busy but everything is working and timed correctly?
And this is what this Braised Chicken Thighs with Marinated Artichokes recipe is all about. It is a dish very roughly based on a recipe from Food and Wine magazine, but I had to change it a lot, due to my husband having a bout with acid reflux again. And interestingly enough, our good friend Wayne has had the same problem. And Margaret and Wayne were the ones we were entertaining, so all was good!!
With Steve’s acid reflux, we cannot have any onions, garlic, citrus fruit or any peppers, which actually makes dishes easier to prepare because you don’t have all the chopping and prep of those items! Easy peasy.
This recipe produces THE most tender succulent chicken thighs with a wonderful crispy skin. The cast iron pan frying of the thighs, skin side down, with a weight on top, plus the broiling at the end produces the super crispy skin and the braising in the oven creates super tender, juicy meat.
Marinated artichokes always seem like they should be so good, and then I try them and I don’t like the taste of the oil marinade they are in, do you? But this recipe FINALLY puts these babies to good use. I mean really good use so I can no longer speak disparaging about them.
Here is the recipe:
BRAISED CHICKEN THIGHS WITH MARINATED ARTICHOKES – serves 4 – 6
8 skin-on, bone-in chicken thighs (3 3/4 pounds)
Freshly ground pepper
1 tablespoon extra-virgin olive oil
15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
1 cup Castelvetrano olives
6 rosemary sprigs
1 cup chicken stock or low-sodium broth
1/2 cup semidry sherry, such as amontillado
1 tablespoon Asian fish sauce
Preheat the oven to 375 degrees. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid to weigh it down and get the skin very crisp; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer the thighs skin side up to a large baking dish or a Le Creuset Dutch oven. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, and rosemary in the baking dish.
Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon of salt, then pour the mixture around the chicken. Cover tightly with a lid or foil and braise in the oven for 45 minutes, until the chicken is very tender.
Uncover and increase the oven temperature to 400 degrees. Roast the chicken for 10 – 12 minutes longer, until the skin is crisp.
Discard the rosemary stems if you can. Transfer to plates and serve with LOVE.
Thanksgiving is THURSDAY!!!! We all have much to be grateful for and we pray that we can keep our country whole, and replace all hate with love.
I’m sure you all have been collecting your recipes for the big day. I am NOT cooking – which is a little bittersweet. It is my favorite holiday and I love to cook the meal but my brother Steve and his wife, Trish, have graciously invited all of my family, including our new daughter-in-law’s parents, to their home in Greenwich for what I know will be a very delicious feast paired with amazing wines as he is a Certified Sommelier (and here is his Wine and Food Pairings blog) and they always roll out the red carpet. Like maybe even starting with Russian Beluga Caviar. Yes! I told you we have much to be grateful for!
A few years ago I created a Thanksgiving cookbook with an entire day-by-day schedule to follow to achieve maximum results. You can download it here as an interactive PDF. No charge of course – I hope you enjoy it!! And here’s a simple recipe for Candied Yams that’s a terrific dish to grace your table.
And meanwhile, our holiday box of MARY’s secret ingredients is a doozy – valued at more than $47.00!! The cost is only $34.00, including shipping, and makes a great gift for all your foodie friends, even for yourself. So order several several and start making memorable meaIs you’ll be very proud of with the amazing recipes I have been working on using all of these new and interesting products. It will start shipping on December 5th, just in time for the holidays!!