Ingredients

How to make it

  • Preheat oven to 450
  • use a heavy dutch oven or skillet with well fitting lid
  • salt and pepper breasts
  • place dutch oven on stove eye over medium high heat
  • add olive oil and allow to become hot
  • sear chicken quickly, skin side down first, then turn when nicely brown and brown underside(the chicken will cook through later in the oven)
  • remove chicken to plate
  • sprinkle cut side of potatoes with half of the herbs, then place cut side down into oil
  • turn when golden brown and brown until skins lose most of their red color
  • remove potatoes to plate with chicken
  • add onion to the oil and cook until transparent
  • add minced garlic on top of onions and stir just until the onions start to brown (DO NOT OVERCOOK THE GARLIC)
  • pour wine into skillet over the onion/garlic mixture and stir to deglaze
  • add the chicken stock/broth and stir
  • return potatoes to the dutch oven,(add carrots if using them) and arrange chicken pieces over the potatoes, the chicken should be above the liquid surface. Ladle out any excess and reserve for later if needed.
  • cover tightly and bake for 35-45 minutes until chicken is almost falling apart. (Check after about 25 mins to see if more liquid needs to be added since different lids retain more moisture)
  • Remove chicken and potatoes to a serving bowl, leaving the remaining liquid (which should be decreased by about 1/2 by now)
  • Place dutch oven on stove top and bring to a rolling boil to reduce a bit.
  • Add the butter and stir, scraping sides to make sure that the glazing along the edge of the dutch oven is incorporated into the sauce.
  • Add drained artichoke hearts and stir until they are hot, about 1-2 minutes.
  • Pour the sauce with the artichoke hearts over the chicken and potatoes.
  • Enjoy!
  • ADDENDUM:
  • This recipe can VERY easily be doubled, tripled or more. Works great with chicken legs and thighs too. Just adjust the size of your dutch oven/braiser pan/roaster to allow the chicken to be in a single layer on top. I use an enameled cast iron dutch oven that's as old as I am, but any heavy pan that take the heat of the oven and has a tight lid may be used with success.

Reviews & Comments 7

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  • chinablue 3 years ago
    Thanks for the comments! I'm glad that you liked this. It's probably my husband's absolute favorite meal!
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    " It was excellent "
    shepherdrescue ate it and said...
    Love all the flavors in this! Great narrative on the instructions.
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    " It was excellent "
    mamalou ate it and said...
    Sounds wonderful!! Thanks for posting the recipe!
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  • lilliancooks 6 years ago
    I love anything italian! Sounds delicious!
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  • chinablue 6 years ago
    Thanks! I hope you like it. The one thing that I always watch with this recipe is the liquid while it's in the oven. Some days, it will almost bake dry and I have to add more, other times, I find I have to reduce it quite a bit on the stovetop before adding the butter and artichokes. And it holds well in case someone is late for dinner. Just cut the heat and watch that liquid until time to do the couple of minutes on the stovetop. *S*
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    " It was excellent "
    elgab89 ate it and said...
    Sounds really tasty! Saved!
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  • 22566 6 years ago
    Thank-you for the recipe,who would have thought a member of the thistle family would taste so good.I like them in dip,will try this sometime.

    Hope you have a good day.

    Kind Regards
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