Best Braised Chicken Thighs With Marinated Artichokes Recipes

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

Braised Chicken With Artichokes and Olives image

Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.

Provided by Melissa Clark

Categories one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 lemons
3 medium artichokes, about 1 1/2 pounds
3 1/2 pounds bone-in chicken pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons extra-virgin olive oil, more as needed
4 garlic cloves, smashed and peeled
1 1/2 cups cherry tomatoes, halved
Pinch red pepper flakes
3/4 cup dry white wine
1/3 cup pitted olives, halved (use black, green or a mix)
2 large rosemary branches
1 tablespoon unsalted butter
Grated Parmigiano-Reggiano, as needed
Chives or mint leaves, for garnish (optional)

Steps:

Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

Wine-Braised Chicken With Artichoke Hearts image

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.

Provided by Alison Roman

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 tablespoon olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley or dill leaves
Sumac, for serving (optional)

Steps:

Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
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.)
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.
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.
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.