Accounting for Taste

Maybe you have never of Artichauts à la barigoule, a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. If not, this recipe is worth a try. Here, chicken thighs are seared on the stovetop and while they finish cooking in the oven, canned artichokes are used to put together a simplified barigoule that serves as both a vegetable accompaniment and a flavorful sauce.

For subtle lemony notes, strips of zest are simmered 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. If desired, serve with warm crusty bread and or a side salad.

Don’t use marinated artichoke hearts for this recipe. The seasonings will overpower the other ingredients. Instead of spooning the artichoke mixture on and around the thighs, we laid the mixture in a deep platter and placed the chicken on top to prevent the crispy skin from getting soggy before serving.

Chicken with Artichokes and White Wine

Servings: 4
Time: 40 min
Difficulty: easy
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Ingredients

2½ lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground black pepper
1 Tbsp. extra-virgin olive oil
3 Tbsp. salted butter, cut into 1-Tbsp. 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-oz. cans artichoke hearts, drained, cut into quarters if whole
3 3-inch-long strips lemon zest, plus 2 Tbsp. lemon juice
1 cup low-sodium chicken broth
¼ cup finely chopped fresh flat-leaf parsley

Directions

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.
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.
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.
When the chicken is done, using tongs, transfer it to a plate. 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. Transfer the mixture to a deep platter and place the chicken thighs on top to keep the crispy skin from getting soggy before serving.

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Recipe from Rose Hattabaugh for Milk Street