Chicken with Artichokes

Name: Chicken with Artichokes
Yield: serves 6
Ingredients: 1 1/2 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213); 1 lemon for acidulated water; 1 whole chicken, about 4 pounds; 1 1/2 teaspoons coarse sea salt or kosher salt, or to taste; 3 tablespoons extra-virgin olive oil; 5 garlic cloves, peeled and crushed; 1/4 teaspoon peperoncino flakes, or to taste; 1 cup dry white wine; 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 tablespoon chopped fresh Italian parsley; A large, heavy-bottomed saucepan with a cover, such as an enameled cast-iron French oven, 6-to-7-quart capacity, 12-inch diameter or larger

December 14, 2011

Chicken braised in tomato sauce is always good, but it’s especially flavorful when chunks of fresh young artichokes are added to the cooking pot. You can serve this with polenta, mashed potatoes, rice, or anything that will sop up the sauce. Some slices of grilled country bread are my favorite, particularly on a summer day. The dish tastes even better if it is cooked in advance and then allowed to cool and rest in the pot. Reheat just before serving. If you have some left over, try pulling the remaining chicken off the bone and returning it to the sauce, and bringing it to the boil; after letting it all cook for a few minutes, you have a great dressing for pasta. I like rigatoni or shells with this.

Recipe notes

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