Artichoke Chicken (Adapted from a recipe in Gourment, April 2008)

New quick and easy recipe! We were shocked at how delicious the artichoke hearts were in this dish! Be careful to buy marinated hearts, not just in brine, water or oil, because the marinade adds so much flavor to this otherwise simple dish!

Artichoke Chicken

-2-3 lbs Chicken Parts, bone-in (I did thighs because they’re so cheap, but breast or a whole, French-cut* chicken would be fine. Just make sure all the pieces are about the same size)
-12-18 oz Marinated Artichoke Hearts, drained and quartered (amount=depending on how much you adore artichoke)
-2 Tbs Olive Oil
-2 small Sweet Onions/ Yellow Onions, cut into bit-sized pieces
-4 cloves Garlic, minced
-salt, pepper
- ~1 Tbs flour mixed with ~1 Tbs softened butter
-1 C chicken stock
-Parmesan, for serving


Preheat oven to 450

In a large baking dish or Dutch oven, toss the chicken, artichokes, onions, and garlic together with the olive oil and a pinch of salt (~ 1 tsp) and a crack or three of pepper.

Bake for 15 minutes, then flip the chicken and bake another 10-15 minutes, until chicken is cooked through (about 165 F on a meat thermometer). You will be surprised at the amount of pan juices!

Optional Sauce: After removing chicken, etc, place pan on a burner over medium-high heat. Whisk in the flour/butter paste. Once smooth, add the chicken stock and whisk until thickened, about 3 minutes.

Serve chicken with crusty bread or rice, and sauce or pan juices. Can sprinkle on some Parmesan, but we didn’t end up using any!

*French-cut chicken =2 legs, 2 thighs, and 4 breast pieces. Instead of removing the wings, cut each breast in half between the ribs on either side of the wing, creating two equal pieces- one with the wing attached and one without a wing.


Now, off to make Muffin's bagels!