Crispy Braised Artichoke Chicken Recipe

Ingredients

Artichokes

• 4 large artichokes, trimmed and sliced (or sub frozen artichoke hearts)
• 1 lemon, zest and juice

Chicken and Aromatics

• 6 chicken thighs (bone-in, skin-on)
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 large leek, sliced and rinsed
• 2 cups tiny potatoes, sliced 1/4 inch thick
• 1 teaspoon fennel seeds (optional)

Braising Liquid

• 0.5 cup vermouth or white wine
• 1 cup chicken stock
• 1 teaspoon wholegrain mustard
• 0.5 cup half and half, heavy cream, or dairy-free cream alternative
• 0.25 cup fresh tarragon, divided

Optional Additions

• mushrooms
• ramps
• pearl onions
• fresh English peas
• fennel bulb

Instructions

Prep the Artichokes

1. Zest the lemon and set zest aside.
2. Fill a medium bowl with 4 cups cold water and squeeze in the juice from the lemon. Work on one artichoke at a time as quickly as possible to prevent browning.
3. Snap off all the hard outer leaves using your fingers (save for later). With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem intact.
4. Remove the yellowish soft leaves and using a spoon, gently scrape away the white or purple silk-like threads. Immediately place in the lemon water to prevent browning. Slice just before placing in the skillet.

Sear the Chicken

1. Preheat oven to 425°F. Pat chicken dry and season with kosher salt and pepper.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy-bottom oven-proof skillet over medium-high heat.
3. Place chicken skin side down and sear until golden, about 5 minutes. Turn and brown undersides until golden, about 7-8 minutes. Remove chicken and set aside.

Build the Braise

1. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon more butter.
2. Add leeks, sliced artichokes, sliced potatoes, and fennel seeds. Sauté on medium heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper.
3. Deglaze the pan with vermouth (or white wine). Reduce by half, about 4 minutes.
4. Add stock, mustard, half and half, half of the fresh tarragon, and half of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper.

Roast and Serve

1. Nestle the chicken pieces into the stew with skin sides up, and roast in the hot 425°F oven for 20-30 minutes, until golden and thigh internal temp is 170°F.
2. If needed, broil for a couple of minutes to get skin extra crispy.
3. Garnish with remaining lemon zest and fresh tarragon before serving.

Notes

• For frozen artichoke hearts, simply thaw and pat dry before using. Skip the lemon water bath.
• This dish can be made with chicken breasts instead - cook until internal temp reaches 160°F.
• The braising liquid makes a wonderful sauce - serve with crusty bread to soak it up.