With spring approaching slower than I would like, I was feeling the urge for a hearty one-pot meal. The extra step of browning the chicken before roasting, is worth the little bit of extra effort. The chicken is then braised in a deeply flavored broth with a Mediterranean flair of olives, garlic, artichokes and lemon. The combination of the crisp chicken skin, plump, juicy meat and rich broth is outstanding. I used marinated artichokes hearts that were grilled and tossed in olive oil and vacuum packed. Jarred artichokes work as well.
- 8 skin-on, bone-in chicken thighs (about 3 pounds or so)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon grapeseed oil or extra-virgin olive oil
- 12-15 ounces of marinated artichoke hearts, with the brine reserved (about 1/4 cup)
- 1 cup pitted olives
- 1 head of garlic, halved cross-wise
- 1 lemon, thinly sliced
- 6 sprigs of thyme
- 1 cup chicken stock or low-sodium chicken broth
- 1/2 cup dry sherry
- 1 tablespoon Asian fish sauce
Pre-heat the oven to 375 degrees. Season the chicken on both sides with salt and pepper. In a large skillet or Dutch-oven, heat the oil and brown the chicken, skin-side down for about 7-8 minutes. Brown the chicken in batches as crowding the pan will cause the chicken to steam and not brown. Transfer the chicken thighs to a baking dish. Scatter the artichokes hearts (not the brine), olives, garlic, lemon slices and thyme sprigs over the chicken.
Pour off the fat from browning the chicken, but save the browned bits at the bottom of the pan. Add the artichoke brine, chicken broth, sherry and fish sauce and bring to a boil. Pour this mixture around the chicken in the baking dish. Cover tightly with aluminum foil and braise the chicken for one hour, until the chicken is very tender.
Increase the oven temperature to 400 degrees. Uncover the chicken and continue to cook for about 10-15 minutes longer to crisp the skin. Discard the thyme leaves and serve the chicken with the pan sauce. Serves 4.
Source: Taste and Technique