Wine-Braised Chicken With Artichoke Hearts
Yield: 4 servings
- 4 bone-in skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
- Kosher salt and black pepper
- 1 tbsp olive oil plus more for drizzling
- 2 14-ounce cans artichoke hearts drained and halved lengthwise
- 1 medium red onion sliced
- 1 ¼ cup Somerset Ridge Chardonnel Wine
- A few sprigs of thyme, oregano or marjoram
- 1 cup mint, parsley or dill leaves
- Sumac for serving (optional)
- Heat oven to 425 degrees.
- 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 the Somerset Ridge Chardonnel 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.