Alison Roman left her job at Bon Appetit to write a cookbook. She now has two, and has become an internet celebrity with some heavily searched recipes. (Several I’ve reposted on Heronearth; her Vinegar Chicken with Crushed Olive Dressing, and Salted Butter and Chocolate Shortbread Cookies). I like their simplicity and depth of flavor. This new one is similar, using pantry ingredients for a tangy easy weeknight dinner; with the canned artichokes absorbing the wonderful taste of the chicken fat, wine, onions and herbs. Leftovers made for a terrific lunch the next day.
4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 Tbs. olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley, or dill leaves
Sumac, for serving (optional)
Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
Heat 1 Tbs.oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. ( You may need to pour off some of the fat.)
Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set the chicken aside. Add the artichoke hearts and onions to the pan, letting them sizzle until they get a little color,3 to 4 minutes.
Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add the chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place the pan in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
Remove chicken from the oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it. Serves 4.
Note: I had only one can of artichoke hearts, and that was fine. I used dill which I enjoy, but use whatever herb you like best, as it becomes a key part of the dish.
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