Sun 6 Nov 2016
This recipe from Food and Wine calls for marinated artichoke hearts and meaty green olives. After browning the chicken thighs, transfer to a baking dish and scatter artichoke hearts, olives, garlic, lemon slices and thyme on top. Bake and serve!
Avoiding Additives and Preservatives
Look for artichoke hearts and olives that are preservative-free. I use Imagine brand stock and Cock brand fish sauce.
8 skin-on, bone-in chicken thighs (3 ¾ pounds/1.7 kg)
Sea salt and pepper
1 tablespoon (15 ml) extra-virgin olive oil
15 ounces (425 g) marinated artichoke hearts, plus ¼ cup (60 ml) brine from the jar
1 cup (250 ml) green olives
1 head of garlic, halved crosswise
1 lemon, thinly sliced
6 thyme sprigs
1 cup (250 ml) chicken stock or low-sodium broth
½ cup (125 ml) semidry sherry, such as amontillado
1 tablespoon (15 ml) Asian fish sauce
Preheat the oven to 375° F (190° C). Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.
Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon (5 ml) of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.
Uncover and increase the oven temperature to 400° F (204° C) Roast the chicken for 15 minutes longer, until the skin is crisp.
Discard the thyme. Transfer to plates and serve. Serves 4-6.
From Food and Wine