Chicken thighs, skin on, bone in
|
3 ¾ pounds
|
Salt, sea
|
|
Pepper, freshly ground
|
|
Oil, olive
|
1 tablespoon
|
Artichoke hearts, marinated; plus
¼-cup brine from the jar
|
15 ounces
|
Olives, castelvetrano
|
1 cup
|
Garlic
|
12 cloves
|
Lemon, thinly sliced
|
1
|
Thyme
|
6 sprigs
|
Chicken stock, low-sodium
|
1 cup
|
Sherry
|
½ cup
|
Fish sauce
|
1 tablespoon
|
- Preheat the oven to 375°F.
- Season the chicken with salt and pepper.
- In a large skillet, heat the oil.
- Add half the chicken skin-side down and top the chicken, not the skillet, with a heavy pot; cook over moderate heat until browned and crisp, about 5 to 7 minutes.
- Transfer skin-side up to a large baking dish; repeat with the remaining chicken.
- Scatter the artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish.
- Pour the fat off from the skillet.
- Add the artichoke brine, stock, sherry, and fish sauce; bring to a boil.
- Pour the mixture around the chicken.
- Cover tightly and braise in the oven for 1 hour, until the chicken is tender.
- Uncover and increase the oven temperature to 400°F.
- Roast the chicken for 15 minutes longer, until the skin is crisp.
- Discard the thyme sprigs.
- Transfer to plates and serve.
No comments:
Post a Comment