Braised Chicken with Artichokes, Shallots, and Garlic
Since being in quarantine I’ve been cooking a LOT of chicken, particularly braised chicken. It’s just what I’ve been craving. Probably because it reminds me of my mom’s cooking and because it’s warm and slow and meditative. You can also do SO many things with it. This recipe is by far my favorite so far. It has all of my favorite ingredients: artichokes, lemon, garlic, shallots, butter. But my favorite thing about this recipe is that it’s all done on the stove. It’s super fast, super easy, and perfect for the summertime when you don’t want to turn on your oven. Recipe below
Ingredients
4 pieces of bone-in, skin-on chicken (I used legs and thighs)
1 cup chicken broth mixed with juice of half a lemon
One 12-14 oz can or jar of artichokes (if packed in water, drain water. If packed in oil, save the oil)
2 tablespoons unsalted butter
1-2 large shallots chopped or sliced
4-5 large cloves of garlic chopped or thinly sliced
Neutral, high heat oil for searing chicken (such as avocado oil)
Salt & Pepper
How to make it
Remove chicken from fridge 30 mins - hour before cooking (if you cook with cold chicken it will cook unevenly)
Season all sides of chicken generously with kosher salt and pepper
Heat neutral oil in pan over medium high, until it’s glistening but not smoking. Add chicken pieces skin side down. Sear for about 2-3 minutes or until it has a nice golden sear, flip and sear the other side. Then remove from pan and set aside on a plate.
Deglaze your pan with about 2 tablespoons of your chicken broth + lemon liquid.
Add 1 tablespoon / pat of butter
Add shallots and garlic and saute until soft, a few minutes
Add artichokes, plus 1/3 of the oil from jar if using artichokes packed in oil. Otherwise, add a little olive oil if needed
Brown the artichokes a bit, sauteeing for about 5 minutes on medium-high heat.
Add chicken back into pan and pour the rest of the lemon-chicken broth around the chicken, covering the artichoke mixture.
Cover and simmer on low heat for about 25 minutes or until most of the liquid is absorbed and the chicken reaches an internal temperature of 165 F.
If needed, uncover and cook out any excess liquid over medium heat.
Dig in!
