Wine-Braised Chicken With Artichoke Hearts (Easy but Sophisticated) - Perfect Anytime
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This sophisticated meal is so easy to make, but no one will ever suspect .
Ingredients:
4 bone-in skin-on chicken thighs (1½ to 2 pounds)
Kosher salt and black pepper
1 Tbsp olive oil
2 14-ounce cans artichoke hearts, drained and halved lengthwise.
1 red onion sliced in 1/2 inch slices
1 and ¼ cup dry white wine
A few sprigs of thyme
Mint
Sumac
Directions:
Thoroughly salt and pepper the thighs on both sides.
Slice your red onion lengthwise, in 1/2 inch cuts. Also cut all of your artichoke hearts length wise.
Your skillet should be over medium high heat.
Add 1 tablespoon of olive oil.
When hot place, your chicken thighs, skin side down in the pan. They shouldn’t be disturbed for 8 to 10 minutes, so they get a nice sear.
When they are nice and brown flip them over and let this side cook for five or six minutes.
Now transfer the chicken temporarily to a plate and drain off most of the chicken fat.
Place the pan back over medium high heat.
Add the artichokes and the onions.
Cook those for 3 to 4 minutes until the onion starts getting soft and they get a little bit of color.
Add salt.
Add pepper.
Add your sprigs of thyme.
Then add the wine.
Make sure everything is well distributed.
Nest the chicken back in the pan.
Bring to a simmer, place in the oven and let cook for about 10 to 12 minutes until the sauce is reduced by about half.
Then take it out of the oven and sprinkle with sumac and mint.
.
Put some of the pan sauce over the chicken and serve.
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