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Sautéed Baby Artichokes with Roast Chicken Parts


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Sautéed Baby Artichokes with Roast Chicken Parts

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total prep

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
  • Salt and freshly ground black pepper
  • 4 small (about 3 inches long) or 8 baby (less than 3 inches long) artichokes
  • 1/2 cup chopped fresh parsley leaves, plus more for garnish
  • 2 tablespoons butter (or use more oil)
  • 8 garlic cloves, peeled and sliced
  • 1/2 cup green olives, pitted and roughly chopped
  • Juice of 1/2 lemon, plus 4 wedges

Directions

  • Heat the oven to 450°F. Put 4 tablespoons of the oil in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
  • While the chicken is roasting, clean the artichokes: Cut off the top third or so of each and remove the outer leaves, stopping when you see leaves that are mostly pale green to yellow. If the stem is tough, trim it to within 1/2 inch of the bottom of the artichoke; if it seems reasonably tender, just pare any tough parts. Cut each artichoke vertically into quarters and use a paring knife to remove the choke. (True baby artichokes can just be cut in half and won't have chokes.)
  • After the chicken has cooked for 15 minutes, sprinkle on about a third of the parsley and turn the pieces. Sprinkle on another third of the parsley and roast for another 10 minutes. Turn the chicken over (now skin side up again), add another third of the parsley, and cook until the chicken is done (you’ll see clear juices if you make a small cut in the meat near the bone), another 5 to 15 minutes at most.
  • Meanwhile, put the remaining 2 tablespoons oil and the butter in a large skillet over medium-high heat. When the butter melts, add the artichoke quarters; adjust the heat so that they cook steadily without burning. Sprinkle with salt and pepper. In about 10 to 15 minutes, when the artichokes begin to become tender, add the garlic and olives and continue to cook, stirring occasionally. The artichokes are done when lightly browned and a little crisp yet tender throughout.
  • Serve the chicken surrounded by the artichoke mixture. Sprinkle all with lemon juice and more parsley, and serve with additional lemon wedges.

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