Braised Chicken Thighs w/ Artichokes, Olives & Capers
Serves 4
Ingredients
- 2 tbsp vegetable oil
- 8 bone-in organic chicken thighs
- kosher salt and freshly ground black pepper
- 2 cups onion, chopped into ½" dice
- 4 garlic cloves, chopped
- 1 tsp toasted fennel seeds
- 1 tsp toasted coriander seeds
- 2 bay leaves
- zest of 1 lemon
- 1 cup white wine
- 2 cups chicken stock
- 1 cup rinsed pitted halved Sicilian olives
- ¼ cup rinsed capers
- 6 baby artichokes, trimmed, cut in half, stored in acidulated water
- 2 tbsp chopped parsley for garnish
Special Equipment
- parchment paper
How-to
- Heat the vegetable oil in large deep-sided saucepan over medium heat
- Season the chicken on both sides with salt and pepper
- Add chicken thighs to the pan, skin side down, and sear for 5-7 minutes. Your aim is to get a good sear on the outside of the thighs, not cook them through. Turn thighs over and sear the other side for 2 minutes. Remove seared chicken from the pan and set aside
- Pour off all but 3 tbsp fat. Add the onions, season with salt and pepper and cook 8 minutes, or until tender. Add the garlic and cook 2 minutes. Add the fennel seeds, coriander seeds, bay leaves, lemon zest and wine and reduce by half
- Return the chicken thighs, skin side up. Add stock to come ⅓ of the way up the chicken. Add artichokes, olives and capers. Cover with a piece of parchment and then a lid. Reduce heat to a simmer and cook 20 minutes. Remove the lid, turn the artichokes over and cook an additional 20 minutes
- Check to see if the thighs and artichokes are done. They should easily slip off when pierced with a knife. Transfer the thighs and artichokes to a serving platter. If the juices seem too thin, continue to cook until they have reduced. Add the parsley and pour the juices over the thighs