Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken with Artichokes and White Wine
Artichauts à la barigoule is a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In this recipe, we sear chicken thighs on the stovetop and while they finish cooking in the oven, we used canned artichokes to put together a simplified barigoule that serves as both a vegetable accompaniment and a flavorful sauce. For subtle lemony notes, we simmer strips of zest 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. Serve with warm crusty bread.
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground black pepper
01Heat 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.
why does the skillet have to be oven safe if it's not going into the oven?