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Wine-Braised Chicken with Artichoke Hearts

Recipe Date: June 17, 2020
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: 2017 Pinot Hill East

From the kitchen of: Bill Caruthers, Wine Wolf

Ingredients

  • 4 bone-in, skin-on chicken thighs (1½ to 2 lbs)
  • Kosher salt and black pepper
  • 1 tbsp olive oil, plus more for drizzling
  • 2 (14oz) cans artichoke hearts, drained and halved lengthwise
  • 1 medium red onion
  • 1 cup dry white wine*
  • A few sprigs of thyme, oregano, or marjoram
  • 1 cup mint, parsley, or dill leaves
  • Sumac, for serving (optional)

Directions

Preheat the oven to 425° F and season chicken on both sides with salt and pepper.

In a large cast iron skillet on medium-high heat, warm 1 tbsp olive oil.

Once hot, add chicken skin-side down and cook, without flipping, until the skin is deeply golden and much of the fat has been rendered, about 8-10 minutes. Pour off some fat if necessary.

Using tongs, flip chicken skin-side up and let undersides cook for another 5 minutes; remove chicken from pan and set aside.

Add artichoke hearts and cook on medium heat for 1-2 minutes; add onions and cook another 2-4 minutes.

Add wine and thyme, shaking skillet to make sure wine is evenly distributed and scraping up any golden-brown bits. (Feel free to splash in up to 1/4 cup of extra wine if things look too crispy.)

Add chicken back to pan, over artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by half, 10-12 minutes.

Remove skillet from the oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac (optional). Serve and enjoy!


* Bill says, use a softer, less acidic wine, because the artichokes will absorb that acidity.