Chicken Thighs with Artichoke and Onion (carcioli con pollo e cipolle)

By stancec44

You only need one skillet to cook this delicious stew of artichokes, onions and chicken.

Ingredients

• 2 Tbsp. fresh lemon juice
• 8 large artichokes (or use canned?)
• 3 Tbsp. olive oil
• 1 small onion, cut into 1" wide wedges, then layers separated
• 1- 1/2 lbs skinless boneless chicken thighs cut into 1" pieces
• 1/2 c. dry white wine
• fine sea salt

Details

Servings 4

Preparation

Step 1

Fill a large bowl halfway with cold water and several ice cubes; add lemon juice.

Cut off top 1" of 1 artichoke with a serrated life. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in the same manner until you reach pale yellow leaves with pale green tips. Trim dark fibrous parts from base, sides and stem of artichoke with a small sharp knife, then cut artichoke lengthwise into wedges. Cut out purple leaves and fuzzy choke. Drop wedges into acidulated water. Repeat with remaining artichokes.

Drain and pat artichokes dry,. In a large skillet, heat 2 Tbsp. oil over med-high heat; add artichokes and onion; cook, stirring occasionally, until onions are softened, about 4 minutes. Using a slotted spoon, transfer vegetables to a large bowl.

Add remaining tablespoon oil and chicken to skillet; cook, stirring occasionally, until browned, about 3 minutes. Return vegetables to pan; add wine and 1/4 tsp. salt. Gently simmer, partially covered, 10 minutes, then uncover and continue to simmer until artichokes are tender and liquid is reduced to about 1/4 c., about 15 minutes more. Serve warm.