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Artichoke Chicken

Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings 4 to 6
Author Margaret Bose Johnson

Ingredients

Rosemary Herb Rub

  • 1 tablespoon crushed dried rosemary
  • 1½ teaspoons ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • 1 clove garlic, finely minced or pressed
  • 2 tablespoons finely chopped fresh flatleaf parsley
  • 2 tablespoons liquid from the jar of marinated artichokes

Artichoke Chicken

  • 12 boneless, skinless chicken thighs about 3 lbs (1.4 kgs)
  • 1 cup quartered marinated artichoke hearts, drained (14-16 quarters/175gms)
  • 1 cup (240ml) white wine
  • 1 tablespoon olive oil
  • salt and pepper to taste

Optional, Grilled Artichoke Halves as Garnish

  • 2 whole artichokes, trimmed, halved, and choke removed
  • olive oil
  • salt

Instructions

  • Stir together all the ingredients for the Rosemary Herb Rub.
  • Place the chicken thighs in a bowl and add the Rosemary Herb Rub. Toss the meat well to make sure every surface of every piece is coated with the herb rub. Cover the bowl and marinate the chicken, refrigerated, for a minimum of 2 hours or up to 24 hours.
  • Grill the chicken thighs (reserve any marinade and juices in the bowl) over a campfire, barbecue, or indoor grill pan or brown them in a cast iron pan, until they are cooked through and have appetizing char marks (about 10 minutes).
  • In a heavy skillet, heat the tablespoon of olive oil, and pour in any remaining juices from the marinade.
  • Add the white wine and artichoke hearts. Nestle the grilled chicken thighs in between the artichoke hearts. (Pour in any juices from cooking the chicken thighs if you cooked them in a skillet.)
  • Simmer the chicken for about 20 minutes, or until the juices are reduced by about half. Season to taste with salt and pepper.
  • Serve with crusty fresh bread to mop up the juices.
  • Serves 4 if this is the only dish in addition to the bread. Serves 6 if other side dishes are included in the meal.

Notes

You can buy small jars of marinated artichoke hearts - use whatever size jar you can get (the amount of artichoke hearts you use in the recipe is flexible and to your taste).
I can find large jars (1.8 litres) of marinated, quartered artichoke hearts in our local supermarket for a very reasonable price. The jar lasts for months in the fridge, and I love adding the artichokes to salads and many other dishes. (Try this Mediterranean Fried Rice, if you have a large jar you need to use up.)