Description
This artichoke chicken is a cozy one-pan dinner with tender chicken thighs, fresh or frozen artichoke hearts, a light, lemony, creamy sauce, and fresh tarragon—simple, elegant, and full of flavor. Gluten-free.
Ingredients
Units
Scale
- 4 large artichokes, trimmed and sliced (or sub frozen artichoke hearts, see notes)
- one lemon, zest and juice.
- 6 chicken thighs (bone-in, skin-on)
- 1 teaspoon Kosher Salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large leek, sliced and rinsed, drained.
- 2 cups tiny potatoes sliced ( 1/4 thick in pieces)
- 1 tsp fennel seeds (optional)
- 1/2 cup vermouth or white wine.
- 1 cup chicken stock
- 1 tsp wholegrain mustard
- 1/2 cup half and half, heavy cream or dairy-free cream alternative
- 1/4 cup fresh tarragon, divided
- Optional Additions: Mushrooms, ramps, pearl onions, fresh English peas, fennel bulb
Instructions
- Zest the lemon, set zest aside.
- Prep the artichokes. Fill a medium bowl with 4 cups of cold water and squeeze in the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard outer leaves using your fingers ( Save for later). With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem intact. Remove the yellowish soft leaves and, using a spoon, gently scrape away the white or purple silk-like threads. Immediately place in the lemon water to prevent browning. Slice just before placing in the skillet. (see notes for frozen artichokes)
- Preheat oven to 425F.
- Sear the chicken. Pat the chicken dry and season with kosher salt and pepper. Heat olive oil in a heavy-bottom oven-proof skillet over medium-high heat. Place chicken skin side down and sear for about 5 minutes until golden. Turn and brown the undersides until golden, about 7-8 minutes. Remove chicken and set aside.
- Saute. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Sauté on medium heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper.
- Deglaze and simmer. Add the vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard, cream, half of the fresh tarragon, and 1/2 of the lemon zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up.
- Bake. Roast in a hot 425 F oven for 20-30 minutes, uncovered, until golden, and thigh internal temp is 170F, or breast internal temp is 160F. If needed, broil for a couple of minutes to get the skin extra crispy.
- Garnish with the remaining lemon zest and fresh tarragon before serving.
Notes
Save the artichoke leaves and blanch for another meal!
Leftovers will keep up to 4 days in an airtight container in the fridge.
If using frozen artichoke hearts- nestle in the broth at the same time as the chicken- use 2-3 cups or however many will comfortably fit in the pan.
Nutrition
- Serving Size:
- Calories: 531
- Sugar: 5 g
- Sodium: 728.5 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Carbohydrates: 30.6 g
- Fiber: 7.5 g
- Protein: 51.1 g
- Cholesterol: 237.7 mg