• Katherine Arthurs

White Wine Braised Chicken with Artichokes + Shallots

Need a super fancy meal without the long list of ingredients + one that takes less than 30 minutes? And one, that doesn't take culinary degree? I've got you!

Crispy skinned chicken with a white wine sauce full of shallots + grilled artichokes - oh, finished with butter. Don't EVER forget the butter. Its light enough for a summer meal but comforting and filling for a winter's night.

Butter + white wine makes the perfect sauce - it will coat the back of the spoon and make you craving seconds. As you know I am all about a sauce - dipping chicken into something this luxurious, yet, simple - will sure impress your dinner table guests or even your spouse.

White Wine Braised Chicken with Artichokes + Shallots

for 4 people, gluten + dairy free

1 tablespoon cooking oil (I used coconut oil)

8 bone-in skin on organic chicken thighs

salt + pepper

2 cups white wine (whatever you love to drink)

2 12oz. jars of grilled artichokes (I used these from Delallo)

1 teaspoon dried thyme

2 large shallots, peeled + quartered

1 teaspoon tapioca powder (or arrowroot)

2 tablespoons salted butter

1 small bunch flat leaf parsley, chopped

In a large heavy pan, melt the cooking oil over high heat. Salt + pepper both sides of the chicken thighs. When the pan is hot, add the chicken thighs, skin side down. Turn heat to medium/high if you think it might burn the skin. Cook until the skin is browned and crispy - roughly 4-6 minutes. Turn over and turn heat to medium.

Add wine, artichokes, thyme + shallots. *When adding the wine, don't pour it directly over the chicken thighs - pour off to the side - you want the skin to remain crispy and NOT soggy. Cook for 6-8 minutes or until the chicken is cooked through.

Using a 1/4 measuring cup, remove some of the cooking liquid. Add the teaspoon of tapioca powder to the cup and stir with a fork to combine - you are making a slurry. Once it is combine and not lumpy, add back into the pan with the chicken. Stir around to combine - the sauce should start to thicken more.

Finish with butter and parsley.

Serve hot with buttered noodles, orzo with feta or cauliflower mash.