Weeknight Braised Chicken with Artichokes and Pearl Onions
- Yield 6 servings
- Prep 8 hours 5 minutes
- Cook 1 hour
- Total 9 hours 5 minutes
Weeknight Braised Chicken with Artichokes and Pearl Onions sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 9 hours 5 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 3 pound organic chicken drumsticks or thighs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoon ghee or fat of choice
- 12 oz frozen bag of artichoke hearts, the cook use Trader Joe's
- 16 oz frozen bag of pearl onions, the cook use Trader Joe's
- 6 cloves of garlic, peeled
- 3/4 cup organic chicken stock
- 2 tablespoon balsamic vinegar
Method
In the morning, season your chicken by dumping the chicken in a bowl and tossing it with Sunny Paris seasoning, two large pinches of salt, and a few cranks of black pepper.
Set the bowl in the fridge for up to 8 hours (marinate for a minimum of 1 hour).
When you're ready to cook the chicken, Heat the oven to 325° F and melt the ghee over a medium-hot burner in a large 12–inch oven-safe skillet fitted with a lid.
Fry the drumsticks in the pan in two batches (don't overcrowd them) until they are browned all over.
Lift the cooked chicken and place on a plate.
Throw in the frozen onions, frozen artichokes, and garlic into the pan to fry.
Once the veggies have a bit of color, pour in the broth and tuck the chicken into the pan and sprinkle on the vinegar.
Raise the sauce to a boil. Once the sauce is boiling, put the lid on the pan and place it in the oven for 45 minutes.
Taste for seasoning and serve!
Kitchen notes
- Please note you can adapt this recipe to fit whatever is in your crisper: change the veggies (e.g.
- Mushrooms & onions, carrots & leeks etc.) and/or toss on some fresh herbs at the end.
