Recipe

Italian Braised Chicken With Red Potatoes And Artichoke Hearts Recipe

Add Step-by-Step Photos	Chinablue / All my dishes 1 year, 3 months ago A wonderful rustic Italian braised chicken and potato dish with rich, earthy, comforting flavors that is easier than it sounds! Add some crusty italian bread and a nice wine and get ready for rave reviews! Taken from 4 serving recipe that is easily expaanded to serve 4-6... More Prep:25m Cook:60m Servings:2	Chinablue
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Ingredients

2 split chicken breasts with skin and bone

3-4 medium (3 inch) redskin potatoes, scrubbed and halved

1 can artichoke hearts

1 cup thick cut carrots(optional)

3 (or more) cloves garlic, minced

1/4 cup course chopped onions

2 tablespoons olive oil

2 tsp. dried thyme

2 tsp. oregano

1 cup good white wine (I use cafe chardonnay)

1 - 1 1/2 cups chicken stock/broth (canned works just fine!)

2 tblsp. butter

Salt and pepper to your taste (I add a little after each addition of ingredients)

Directions

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.

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Comments

22566 1 year, 3 months ago said:
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

elgab89 1 year, 3 months ago said:
Sounds really tasty! Saved!

chinablue 1 year, 3 months ago said:
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*

lilliancooks 1 year, 3 months ago said:
I love anything italian! Sounds delicious!

mamalou 1 year, 3 months ago said:
Sounds wonderful!! Thanks for posting the recipe!

shepherdrescue 1 year, 2 months ago said:
Love all the flavors in this! Great narrative on the instructions.

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