Wine Braised Chicken With Artichoke Hearts Recipes

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

Steps:

• 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 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.

BRAISED CHICKEN WITH ARTICHOKE

Steps:

• In heavy skillet heat oil over moderately high heat, brown chicken and transfer it to a plate.
• In fat remaining in skillet, cook onion and garlic over moderate heat until onion is slightly softened.
• Add mushrooms and salt and pepper to taste. Cook mixture over moderate heat.
• Add wine, broth, artichoke hearts and chicken.
• Bring liquid to a boil and simmer mixture, covered, 15 to 20 minutes, or until chicken is cooked through.
• Transfer chicken to platter and keep it warm.
• Whisk beurre manié into mushroom, salt and pepper mixture and simmer the sauce, whisking, 2 to 3 minutes, or until thickened.
• Stir in parsley and pour the sauce over the chicken.

WINE-BAKED CHICKEN AND ARTICHOKE HEARTS

Steps:

• Place chicken in baking pan (remove skin).
• Arrange artichokes around chicken.
• Combine tomato sauce, wine, spices, salt and pepper.
• Pour over chicken.
• Bake at 400 degrees for 45 minutes.

BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.