I had a taste for chicken.
And there was that jar of marinated artichoke hearts in the pantry…
Surely there was something I could do with chicken and artichokes and…
That basil on the front porch is getting a bit bushy; and the rosemary isn’t gonna make it through the winter anyway…
Yep. This’ll do it.
I started with a recipe from the nice folk at Food and Wine magazine, but then added some of my favorite things, because, well…
I could. Nice dinner, and really not too, too fussy to toss together.
•Chicken thighs, bone-in, skin on
•Olive oil or avocado oil
•3 cups diced sweet onion
•3 tbsp minced roasted garlic
•8 oz sliced ‘shrooms
•5 Campari tomatoes, quartered
•Kalamata olives, pitted and halved
•1 lemon, sliced thin
•Fresh basil leaves, chopped
•8 oz marinated artichoke hearts
•2 tbsp Sherry Peppers Sauce*
•1/2 tsp Aleppo pepper
•1 sprig fresh rosemary
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 375º.
Heat the oil in a large pan over medium heat and season the chicken thighs with salt and pepper. Cook the thighs, skin side down, for five or six minutes, until the skin is browned and a bit cristpity in places.
Remove the chicken from the pan and place, skin side up, in a a baking dish with the lemon, olives, basil, the artichoke hearts, and tomatoes.
Add the onion and garlic to the pan and cook for four or five minutes, until the onion is tender. Stir in the ‘shrooms, the juice from the jar of artichoke hearts, the Sherry Peppers Sauce, and the Aleppo pepper.
Cook until the liquid has been reduced and the ‘shrooms are browned in parts.
Pour over the chicken in the pan, top with a sprig of rosemary, then cover tightly with foil and bake for one hour.
Raise the temperature to 400º, remove the foil from the pan and bake for another 20 minutes, until the skin is nicely crisped.
We loved ours with some yellow rice, but some of those Smashed Potatoes would work a treat here, too.