White Wine Chicken with Artichokes
A Mediterranean take on Coq au Vin Blanc featuring marinated artichoke hearts and lemon.
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Ingredients
- 2 pounds Chicken thighs, bone-in and skin-on
- 1 1/2 cups Dry white wine (Assyrtiko or Pinot Grigio)
- 14 ounces Marinated artichoke hearts, drained
- 3 tablespoons Extra virgin olive oil
- 2 large Shallots, finely minced
- 4 pieces Garlic cloves, smashed
- 1 cup Chicken stock
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh oregano, chopped
- 1/2 cup Kalamata olives, pitted(optional)
- 2 tablespoons Cold butter, cubed
- 1 to taste Sea salt and cracked black pepper
Instructions
- 1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 6-8 minutes until golden and crisp, then flip and sear for 2 minutes. Remove chicken and set aside.
- 3
Lower heat to medium. In the same pan, sauté the shallots and garlic for 3 minutes until softened and fragrant, being careful not to burn the garlic.
- 4
Deglaze the pan with the white wine, scraping the bottom with a wooden spoon to release the browned bits (fond). Let the wine reduce by half.
- 5
Stir in the chicken stock, lemon juice, and fresh oregano. Return the chicken to the pan, skin-side up, ensuring the skin remains above the liquid line.
- 6
Add the artichoke hearts and olives around the chicken pieces. Bring to a gentle simmer, cover partially, and cook for 20-25 minutes until chicken is cooked through.
- 7
Remove the chicken to a serving platter. Whisk the cold butter into the simmering sauce one cube at a time to create a silky, emulsified texture.
- 8
Pour the sauce and artichokes over the chicken and garnish with extra fresh herbs before serving.
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