Chicken with Artichokes and Tomatoes

from Food & Wine

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Branzino with Tomatoes and Olives Tomato and Basil Soup
Serves
Prep Time
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Total Time
Serves
Prep time
Cook time
Total time
4
15min
25min
40min

Deeply browned chicken thigh meat is accompanied by salty ham, richly flavored artichokes, and sweet carrots and onions in this phenomenal weeknight dinner whose sophistication belies its simplicity. The wine, canned chopped tomatoes, and a delicate zest of lemon bring it all together for a satisfying meal that works equally well on its own, or served over hearty noodles. Pro tip: Using the residual chicken fat in the pan along with the prosciutto to cook the artichokes really adds to their savory richness.

Ingredients

  • 2 Tbsp. olive oil
  • 4 (8 oz.) bone-in chicken thighs
  • 1 tsp. kosher salt, divided
  • ¾ tsp pepper, divided
  • 3 oz. finely chopped prosciutto
  • 2 (10 oz.) packages frozen baby artichoke halves, thawed and dried with paper towels
  • ½ cup finely chopped carrot (from 1 medium carrot)
  • ¼ cup finely chopped onion (from 1 small onion)
  • 1 Tbsp. chopped fresh thyme
  • 1 cup dry white wine
  • 1 (14 oz.) can Mutti® Finely Chopped Tomatoes (Polpa)
  • 4 Tbsp. chopped fresh basil, divided
  • 1 tsp. grated lemon rind

How to prepare

  1. Heat oil in a large high-sided skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to skillet, skin side down. Cook 5-6 minutes or until skin is golden brown and crispy. Turn, cook 2 minutes, or until lightly browned. Remove from skillet.
     
  2. Add prosciutto and artichokes to same skillet and cook until artichokes and prosciutto are lightly browned, 5-6 minutes. Add carrots, onion, and thyme; cook until onion is translucent and carrots are slightly soft, stirring occasionally, 5-6 minutes.
     
  3. Stir in wine and cook until reduced by half, 2-3 minutes. Add remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, tomatoes, 2 tablespoons basil, and lemon rind. Simmer 5-6 minutes or until chicken registers 165° on an instant read thermometer. Garnish with remaining basil and serve.

Recipe developed in partnership with Mutti® by Food & Wine.