Chicken with Artichokes and Herbs
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes2
minutesI love artichokes and as a Californian you must. Most of the artichokes grown in the US, grow about 3 hours away and to eat a fresh artichoke steamed to perfection is heaven. By all means, use real artichokes ( about 8 fresh globe artichokes) but I wanted to make this after a busy day at work and carting kids to activities. I prefer frozen artichokes in stews and cooking to the one’s in a can. In salads I prefer the one’s in the jars. This is a great dish and served with your favorite grain and green vegetable you are good to go. I added 1 whole lemon that I chopped up to the onions and garlic. At the end I added fresh Swiss Chard because I bought it at the Farmer’s Market. It made a wonderful addition.
Ingredients
1 bag or box frozen artichoke hearts
6-8 bone in, skin on chicken thighs
Kosher salt and fresh ground pepper
2 Tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1/4 cup + 1 Tablespoon fresh parsley, chopped (divided)
1/2 teaspoon saffron
1/2 teaspoon cinnamon
1 1/2 cups + more if needed chicken stock
1 lemon, squeezed ( just the juice)
Directions
- Pat the chicken dry and season with salt and pepper. In a lg skillet, heat the oil over medium high heat. Add the chicken skin side down and let sear for 7 to 8 minutes, do not touch. Flip the thighs and brown on the other side for 5 minutes more. Transfer thighs to a plate and spoon about 3 Tablespoons fat from the pan.
- Return skillet to heat and add the onion, garlic, 1 tablespoon parsley and saffron. Season with salt and fresh ground pepper. Cook, stirring occasionally until onions are translucent about 5 minutes. Sprinkle with cinnamon and stir to combine.
- Add the broth to deglaze the pan, scraping the bottom and bring to a simmer over medium high heat. Return the thighs back to the pan and nestle in the artichoke hearts. Cover the pan and simmer on medium low for 20-25 minutes.
- Remove the thighs with a slotted spoon and transfer to a plate. Raise the heat to medium high and cook until sauce thickens and artichokes are browned about 5 minutes. Still in the lemon juice from the lemonade season with salt and pepper. Serve with rice or couscous and a favorite vegetable. Spoon the juice and artichoke over the thighs and garnish with the remaining 1/4 cup parsley.
