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Monday, September 19

Braised chicken thighs with marinated artichokes

Chicken thighs, skin on, bone in
3 ¾ pounds
Salt, sea

Pepper, freshly ground

Oil, olive
1 tablespoon
Artichoke hearts, marinated; plus ¼-cup brine from the jar
15 ounces
Olives, castelvetrano
1 cup
Garlic
12 cloves
Lemon, thinly sliced
1
Thyme
6 sprigs
Chicken stock, low-sodium
1 cup
Sherry
½ cup
Fish sauce
1 tablespoon
  1. Preheat the oven to 375°F. 
  2. Season the chicken with salt and pepper. 
  3. In a large skillet, heat the oil. 
  4. Add half the chicken skin-side down and top the chicken, not the skillet, with a heavy pot; cook over moderate heat until browned and crisp, about 5 to 7 minutes. 
  5. Transfer skin-side up to a large baking dish; repeat with the remaining chicken. 
  6. Scatter the artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish. 
  7. Pour the fat off from the skillet. 
  8. Add the artichoke brine, stock, sherry, and fish sauce; bring to a boil. 
  9. Pour the mixture around the chicken. 
  10. Cover tightly and braise in the oven for 1 hour, until the chicken is tender. 
  11. Uncover and increase the oven temperature to 400°F. 
  12. Roast the chicken for 15 minutes longer, until the skin is crisp. 
  13. Discard the thyme sprigs. 
  14. Transfer to plates and serve.
Recipe from Food&Wine Magazine, October 2016

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