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Chicken with Artichokes and White Wine

Chicken with Artichokes and White Wine

By Rose HattabaughApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Artichauts à la barigoule is a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In this recipe, we sear chicken thighs on the stovetop and while they finish cooking in the oven, we used canned artichokes to put together a simplified barigoule that serves as both a vegetable accompaniment and a flavorful sauce. For subtle lemony notes, we simmer strips of zest with the artichokes. A Y-style vegetable peeler is the best tool for removing zest in strips from the fruit, but try to take only the yellow peel, as the white pith underneath is bitter. Serve with warm crusty bread.

Tip

Don’t use marinated artichoke hearts for this recipe. The seasonings will overpower the other ingredients.

Ingredients
  • 2½

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 3

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 2

    medium carrots, peeled, halved lengthwise and sliced crosswise ¼ inch thick

  • 4

    medium garlic cloves, minced

  • 1

    cup dry white wine

  • 2

    14-ounce cans artichoke hearts, drained, cut into quarters if whole

  • 3

    3-inch-long strips lemon zest, plus 2 tablespoons lemon juice

  • 1

    cup low-sodium chicken broth

  • ¼

    cup finely chopped fresh flat-leaf parsley

Step 1

Heat the oven to 475°F with a rack in the middle position. Season the chicken all over with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until barely smoking.

Add the chicken skin down and cook without disturbing until golden brown on the bottoms, 5 to 8 minutes.

Using tongs, transfer the chicken skin up to a rimmed baking sheet and roast until the thickest part of the thighs reach 175°F, 15 to 20 minutes.

Step 2

While the chicken roasts, pour off and discard all but 1 tablespoon fat from the skillet. Set the pan over medium and melt 2 tablespoons of butter.

Add the onion, carrots and ¼ teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, scraping up any browned bits, until reduced by about half, 2 to 4 minutes.

Step 3

Stir in the artichokes, lemon zest and broth. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the carrots are tender and the liquid is slightly reduced, 4 to 5 minutes. Remove from the heat, cover and set aside.

Step 4

When the chicken is done, using tongs, transfer it to a platter. Remove and discard the lemon zest from the artichoke mixture. Add the remaining 1 tablespoon butter and stir until melted, then stir in the lemon juice and parsley. Taste and season with salt and pepper. Spoon the mixture around the chicken.