Crispy Braised Artichoke Chicken
Ingredients
-
4
large
artichokes
-
1
one
lemon
-
6
pieces
chicken thighs (bone-in, skin-on)
-
1
teaspoon
Kosher Salt
-
1
teaspoon
pepper
-
1
tablespoon
olive oil
-
2
tablespoons
butter
-
1
large
leek
-
2
cups
tiny potatoes
-
1
teaspoon
fennel seeds (optional)
-
½
cup
vermouth or white wine
-
1
cup
chicken stock
-
1
teaspoon
wholegrain mustard
-
½
cup
half and half or cream
-
¼
cup
fresh tarragon
Instructions
- Prepare a bowl of cold water with lemon juice to keep artichokes from browning.
- Trim and slice the artichokes, immersing them in lemon water.
- Preheat the oven to 425°F.
- Season chicken thighs with salt and pepper, then sear them in a skillet until golden.
- Remove chicken and sauté leeks, artichokes, and potatoes in the same pan.
- Deglaze the pan with vermouth, then add stock, mustard, cream, and half of the tarragon and lemon zest.
- Nestle the chicken into the mixture and roast in the oven until cooked through.
- Garnish with remaining lemon zest and tarragon before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
450
Total fat
23g
Total carbohydrates
30.6g
Total protein
51.1g
Sodium
728.5mg
Cholesterol
237.7mg
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