I first discovered a version of this meal about six months after I started blogging, when a reader sent me a Giada recipe for a dish called “Chicken Vesuvio” (as an aside, the photos I took of the dish are terrible…but also kind of cool examples of something I realized very early on that I had to work on). Over time that recipe evolved into the dish you see here, which is one of our all-time family favorites. Even when I think, “ehhh, not in the mood for chicken”…I am always in the mood for this. It’s that good.
Oh – and this is an important part: it uses chicken thighs, which are apparently a thing that nobody wants to buy, because they are hella cheap. So cheap that I just said “hella.” (They’re also hella good.)
Chicken With Artichoke Hearts (serves 3-4)
What You Need:
2 or 3 boneless chicken thighs per person (either skin on or off, whatever you prefer)
1/2 cup flour
1/2 tsp garlic powder
2 tsp olive oil
1 1/2 lbs small red potatoes, halved or quartered (depending on size)
1/2 cup white wine
1 cup chicken broth
1/2 tsp summer savory (or thyme)
1 cup frozen artichoke hearts
2 tbsp butter
Salt
What You Do:
1. Preheat the oven to 450F. Combine the chicken thighs, flour, garlic powder and a little salt in a Ziploc bag and shake to coat.
2. In a large pot with a cover (choose one that can go in the oven), heat the olive oil. Working in batches if necessary, brown the chicken on all sides (about ten minutes total). Remove the chicken to a bowl.
3. Add the potatoes to the pot and cook, stirring constantly, about ten minutes.
4. Add the wine to the pot and let cook down for about a minute, then add the chicken broth and summer savory. Cover the pot and place in the oven for 20 minutes.
5. Remove chicken and potatoes to a platter and set the pot on the stovetop over high heat. Add the frozen artichokes to the sauce in the pot, cover, and cook about four minutes, until artichokes are tender. Stir in butter until melted.
Serve by pouring the artichokes and sauce over the chicken and potatoes.
