It’s been a while since we’ve posted any new recipes, however I figured I’d start with one that has recently become a staple. Borrowed and modified from a NY Times recipe, this is an easy weeknight dinner in one pan that serves well with rice.
- 6 chicken thighs
- olive oil
- Kosher salt and black pepper
- 2 (14-ounce) cans or jars of artichoke hearts quartered.
- 1 medium red or yellow onion, sliced
- 3-4 cloves of garlic, minced
- 1 ¼ cup dry white wine (something you’d drink yourself)
- A pinch of thyme
- 1 parsley, diced
Preheat the oven to 325 degrees. Salt and pepper the chicken. Lightly coat the bottom of a skillet with olive oil, and brown the chicken, skin side down for about 4-5 minutes on high heat. Turn the chicken over and brown the other side for another 4-5 minutes. Remove from the skillet and put aside.
In the skillet using the same oil and chicken fat, add the onions and artichokes and sauté for about 5 minutes, stirring frequently until the onions are translucent and the artichokes are soft. Pour in the wine and add the thyme, and bring to a simmer. Place the chicken back into the pan, and move the entire thing to the oven, and bake for about 20-25 minutes until the chicken is cooked.
Remove from the oven, garnish with parsley, drizzle with oil and serve with rice.