Serves 4
Notes
I was inspired to create this dish with leftovers from recipe testing. We had some extra artichokes cleaned and with their hearts quartered. I popped them into the freezer, and found them to create this dish for Grandma and me for dinner one night. You can use packaged frozen artichoke hearts, or four large fresh artichokes you’ve cleaned and quartered yourself. There are a lot of chicken breast recipes out there, but I like the thigh and drumstick of the chicken the best and am always looking for ways to prepare them.
Active Time: 1 hour
Total Time: 1 hour
Ingredients
- 4 whole chicken legs, separated at the joint (about 2 pounds)
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, crushed and peeled
- 8 small onions, such as cipollini, cleaned and peeled but left whole
- One 9-ounce package frozen artichoke hearts, thawed
- Peperoncino flakes
- 2 sprigs fresh rosemary
- 1/2 cup apple-cider vinegar
Directions
Season the chicken with 1 teaspoon salt. Heat the olive oil in a large non-stick skillet over medium heat. Brown the chicken pieces until they’re golden on both sides, 6 to 7 minutes. Nestle the garlic and onions in the spaces between the pieces of chicken. Cook until they begin to caramelize, about 5 minutes.
Nestle the artichoke pieces in the pan. Shake the pan, tossing to combine the ingredients and circulate the juices in the bottom. Season with salt and peperoncino. break the rosemary sprigs into a few pieces, and add them to the pan. Cover the skillet, and reduce the heat so the chicken browns slowly. Cook, tossing everything occasionally, until the chicken and vegetables are deep golden brown, about 15 minutes.
Raise the heat to high, and add the vinegar and 1/2 cup water, put the lid back on, and lower the flame so the liquid is simmering. Cook until the chicken is tender, about 15 minutes more. Uncover, increase the heat to medium, and let the liquid reduce, tossing everything occasionally, until the chicken and vegetables are deep golden brown, about 15 minutes.
Raise the heat to high, and add the vinegar and 1/2 cup water, put the lid back on, and lower the flame so the liquid is simmering. Cook until the chicken is tender, about 15 minutes more. Uncover, increase the heat to medium, and let the liquid reduce, tossing everything occasionally, until the sauce has thickened and the chicken and vegetables are lightly glazed, 5 to 7 minutes. Remove rosemary sprigs, and serve.
