Braised Chicken with Marinated Artichokes & Olives
Serves 4 to 6. This is quick to pull together all the ingredients and have a beautiful dish for the dinner table. Enjoy!
Ingredients:
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8 bone-in, skin-on chicken drumsticks and thighs (about 2 1/2 pounds)
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1/2 teaspoon black pepper
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2 1/2 teaspoons kosher salt, divided
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1 tablespoon extra-virgin olive oil
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6 thyme sprigs
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1 large garlic head, halved crosswise
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1 lemon, thinly sliced
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3 cups drained AVO Artichokes Romana Style Hearts, plus 1/4 cup oil from jar, divided
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1 cup Anteo chicken broth
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1/2 cup (4 ounces) dry white wine or dry sherry
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1 tablespoon Colatura di Alici Anchovy fish sauce
Directions:
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Preheat oven to 375°F. Sprinkle both sides of chicken evenly with pepper and 1 1/2 teaspoons salt. Heat oil in a large cast-iron skillet or black carbon steel skillet over medium-high. Add half of the chicken, skin sides down; place a heavy pot lid on top of chicken pieces to weigh them down. (Do not cover skillet.) Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid; transfer chicken, skin sides up, to a 12- x 9-inch oval baking dish or a 13- x 9-inch baking dish. Repeat cooking process with remaining chicken. Scatter olives, thyme, garlic, lemon, and artichoke hearts around chicken in baking dish.
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Discard drippings in skillet. Add stock, sherry, fish sauce, and artichoke brine to skillet; bring to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining 1 teaspoon salt; pour mixture around chicken in baking dish. Cover tightly with aluminum foil; braise until chicken is very tender, about 1 hour.
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Remove foil from baking dish; increase oven temperature to 400°F. Roast chicken until skin is crisp, about 15 minutes. Discard thyme sprigs. Transfer to individual plates, and serve.
Recipe Notes:
