"Spicy Vinegar Chicken Over Artichokes There's something undeniably comforting about the combination of chicken and artichokes. This is my spicy vinegar chicken over artichokes. It starts by browning bone-in, skin-on chicken thighs. Have the chicken fat marry with the olive oil. Saute the onions in that wonderful fat. But we're using jarred or canned artichokes in water. You don't want to"
"There's something undeniably comforting about the combination of chicken and artichokes. This is my spicy vinegar chicken over artichokes. It starts by browning bone-in, skin-on chicken thighs. Have the chicken fat marry with the olive oil. Saute the onions in that wonderful fat. But we're using jarred or canned artichokes in water. You don't want to use the marinated artichokes here. They have too much flavoring for this dish. And then pour some vinegar, slide into the oven and then just bake."
Brown bone-in, skin-on chicken thighs until golden to develop flavor. Use the rendered chicken fat combined with olive oil to sauté onions. Use jarred or canned artichokes packed in water rather than marinated artichokes to avoid overpowering flavor. Add vinegar to the pan for tang and heat, then transfer the dish to the oven and bake until cooked through. The final dish pairs spicy vinegar notes with tender chicken and mild artichokes for a comforting, savory meal.
Read at www.nytimes.com
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