Wine-Braised Chicken with Artichoke Hearts & Herbed Rice
Overview
One rainy weekend here in Seattle my closest friend Tyrone took the trek from Vancouver, WA to Seattle for dinner with our good friend Kristi. She decided to host at her place and said she had certain ingredients there. As soon as she said she had artichoke hearts I immediately thought of Allison Romans recipe. This recipe will knock your socks off with the flavors of this dish that is accompanied by golden crispy chicken thighs. I make herbed rice to pair with Alison’s delicious recipe. I know that anyone who loves all of these things will enjoy this recipe. I now make it regularly for guests in my home.
Serves 4
Ingredients
4 bone-in, skin-on chicken thighs
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, quartered and sliced
1 ¼ cup dry white wine
A few sprigs of thyme, about 1 1/2 tablespoons
2 cups of Bastmati Rice
1 1/2 teaspoon of dried oregano
1 1/2 teaspoon of dried basil
Instructions
1
Heat your oven to 425°. Pat down chicken thighs dry with a paper towel. Rub each chicken thigh with sea salt and pepper. Set Aside. Start your rice. Start prepping your ingredients. Pull the thyme leaves, chop your red onion, drain and cut your artichoke hearts in half. I love doing this in one fell swoop so all you have to do is throw it all together.
2
Make sure the skillet you're using can fit into your oven. I tried this with a new skillet of mine and it couldn’t fit into the oven because the handle was too damn long. Also, if you’re making this recipe for 2 use a cast iron skillet and cut ingredients in half. Anyway, Throw about one tablespoon into a large skillet on medium-high. Add your chicken thighs skin down into the skillet. Don’t move them for about 8-10 minutes because you want to make sure you get nice crispy golden skin on those thighs. Promise me, it’s the best part! You may want to pour off some of the fat that has been rendered. Up to you, I leave some for the flavor though. With Tongs or a fork like my mom did, flip your chicken thighs skin side up (the picture below is the golden tone it should be once you flip your thighs). Cook for another 5 minutes. Plate the chicken and set aside.
3
Add your artichoke hearts and red onion to the pan and let those sweat out for about 4-5 minutes. Add the wine and thyme to the pan to deglaze. Give it a good stir and scrape up any of the brown bits on the bottom of the pan from your chicken. Place your chicken right on top of the artichokes and onion. Place in the oven for 10-15 minutes. By this time your rice should be done. Turn off the heat and take the top off that so it can cool down for a bit. Add your dry herbs to the rice with a pinch of sea salt and toss.
4
The way I like to plate is to place 1 chicken thigh, a scoop of rice nestled next to it, and a scoop of the artichoke/onion mixture next to the two. Then I take the pan juices and pour over the whole dish and top off with fresh ground pepper.
5
Here’s a dinner scene picture from Kristi’s lovely apartment.
