CHICKEN WITH CHARRED ROSEMARY VINAIGRETTE

Chicken with charred rosemary vinaigrette image

Number Of Ingredients 10

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4 sprigs 4 inch rosemary sprigs
3 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
1/4 cup Extra virgin olive oil
1 tablespoon Extra virgin olive oil
6 pieces Chicken thighs, bone in, skin on
10 ounces Frozen artichoke hearts, thawed and quartered
1 pint Cherry tomatoes
1/2 cup Caperberries, drained
1 teaspoon Kosher salt and pepper

Steps:

Preheat oven to 375 degrees.
Roast 2 of the rosemary sprigs directly on the oven rack for 5 minutes until charred. Strip off the leaves and finely crush them.
In a small bowl, whisk the leaves with the vinegar, mustard, and 1/4 cup of the oil. Season with salt and pepper and set aside. Discard the rosemary stems.
In a large deep skillet, heat the remaining 1 TBSP of oil. Season the chicken with salt and pepper and cook, skin side down over moderately high heat turning once, until well browned. (12 minutes). Transfer to a. plate.
Pour all but 2 TBSP of fat from skillet. Stir in the artichokes, tomatoes, caper berries, and the remaining rosemary sprigs. Top with the chicken and roast in the oven for 15 minutes until an instant read thermometer in the chicken reads 165 degrees.
Drizzle with the vinaigrette.