Braised Chicken with Artichokes & Balsamic Vinegar

By Nemo

Ingredients

• 8-9 chicken thigh
• 1 onion; sliced
• 6-7 clove garlic
• 1 cup chicken broth
• 1/4 cup balsamic vinegar
• 1/4 cup red wine
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp thyme
• 1 cn artichokes, quartered

Details

Servings 1

Preparation

Step 1

Pat chicken dry and season with salt and pepper. Brown in olive oil over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate. Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes. Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic, rosemary, thyme, canned artichokes (with liquid) and chicken broth to skillet and boil, stirring, 1 minute. Return chicken to skillet, turning pieces to coat, then gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes. Transfer chicken with tongs to a serving dish. Add vinegar and red wine to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken.