Subj : 3/15 Artichoke Hearts - 3
To   : All
From : Dave Drum
Date : Fri Mar 15 2024 14:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wine-Braised Chicken w/Artichoke Hearts
 Categories: Poultry, Vegetables, Herbs, Wine
      Yield: 4 Servings
 
      4    Bone-in, skin-on chicken
           - thighs
           Salt & black pepper
      1 tb Olive oil, plus more for
           - drizzling
     28 oz (2 cans) artichoke hearts;
           - drained, halved lengthwise
      1 md Red onion; sliced
  1 1/4 c  Dry white wine
           Few sprigs of thyme, oregano
           - or marjoram
      1 c  Mint, parsley or dill
           - leaves
           Sumac; for serving (opt)
 
  Set oven @ 425ºF/218ºC.
  
  Season chicken on both sides with salt and pepper.
  
  Heat 1 tablespoon oil in a large skillet over
  medium-high, and add chicken, skin-side down. Cook,
  without flipping, until the skin is deeply golden and
  much of the fat has rendered, 8 to 10 minutes. (You may
  need to pour off some of the fat.)
  
  Using tongs, flip the chicken skin-side up. Let the
  undersides cook for another 5 or so minutes. Set chicken
  aside. Add artichoke hearts and onions to the pan,
  letting them sizzle until they get a little color, 3 to
  4 minutes.
  
  Add wine and thyme, shaking skillet to make sure the
  wine is evenly distributed and scraping up any
  golden-brown bits. Add chicken back to the pan, over the
  artichoke hearts and onions. Bring to a simmer and place
  in the oven until chicken has finished cooking and sauce
  is reduced by about half, 10 to 12 minutes.
  
  Remove chicken from oven and scatter with herbs. Finish
  with more pepper, a drizzle of olive oil, and a sprinkle
  of sumac, if you have it.
  
  By Alison Roman
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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