FRIED CHICKEN AND ARTICHOKES WITH SALSA BRAVA

Fried Chicken and Artichokes with Salsa Brava image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 24

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1 cup beer
1/3 cup sherry vinegar or white wine vinegar
1 teaspoon dried oregano
5 cloves garlic, smashed
1 tablespoon coriander seeds, crushed
3 bay leaves
Kosher salt and freshly ground black pepper
18 chicken wing drumettes
Extra-virgin olive oil, for frying
1 cup all-purpose flour
1 8.5-ounce can artichoke hearts, drained and halved
Lemon wedges, for serving
1 6-ounce jar piquillo or pimento peppers, drained
1/4 red onion, coarsely chopped
1 clove garlic, coarsely chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon ground coriander
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons dry white wine
2 teaspoons sherry vinegar or white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl. Add the chicken, cover and refrigerate at least 6 hours or overnight.
Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth. Season with salt and black pepper, cover and refrigerate at least 2 hours.
Fry the chicken and artichokes: Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl. Remove the chicken from the marinade and pat dry. Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes. Drain on paper towels.
Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes. Drain on paper towels and squeeze a few lemon wedges on top. Serve the chicken and artichokes with the salsa and more lemon.