Recipe: Artichoke Chicken

SERVES 6

Brine:
1 cup hot water
¼ cup kosher salt
1 cup ice water

3 pounds bone-in, skin-on chicken pieces
2 Tablespoons unrefined olive oil or coconut oil
1 medium onion, diced or sliced (as you prefer)
3 cloves garlic cloves, sliced a big pinch of sea salt (or more if using unsalted stock)
Freshly ground black pepper to taste
1/3 cup dry white wine
2 bay leaves (don’t worry if you don’t have them)
12 ounce bag frozen artichoke hearts or packed in water
2 Tablespoons capers
2 Tablespoons whole grain or stone ground mustard
¾ cup chicken stock, preferably homemade
Chopped fresh parsley for garnish (optional)

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  1. In a large bowl, dissolve salt in hot water. Add ice water and check to make sure brine is cool. Add chicken to brine and allow to soak for 45 minutes, and up to an hour and a half. 
  2. Preheat oven to 375 degrees. Remove chicken from brine and pat dry with paper towels. 
  3. In an ovenproof skillet or braising pan, over medium heat, add the oil. Brown chicken on both sides. Transfer to a plate and reserve. 
  4. Add onions to skillet and cook until tender, about 8 minutes. Add garlic, salt and pepper and sauté another minute or two. Carefully add wine to pan, and deglaze by scraping any brown bits on the bottom. 
  5. Add chicken, bay leaves, artichoke hearts, capers, mustard and stock to pan and bring to a boil. Place in oven for 30-35 minutes, until chicken is cooked through, basting after 15 minutes. Garnish with fresh chopped parsley, if available.