Braised Chicken with Artichokes, Olive Oil Smashed Potatoes + Broccolini
Why we love it:
- 1⁄2 Yellow Onion
- 2 cloves Garlic (minced)
- 4 Tablespoons Extra Virgin Olive Oil (divided)
- 2 pounds Chicken Thighs (if you sub boneless, reduce to 1.25 pounds)
- 3 teaspoons Kosher Salt (divided)
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 2 cups Chicken Stock (though vegetable stock is ok too)
- 1 pound Yukon Gold Potatoes (or other yellow or white, thin skin potato)
- 2 Tablespoons Unsalted Butter (plus more to taste, for serving)
- 1 bunch Broccolini
- 1 Lemon (zest and juice)
- 1 15-ounce can Artichoke Hearts (or artichoke quarters)
Thinly slice the onion in skinny half moon shapes. Mince the garlic.
Heat a large pot or dutch oven over medium high heat. Add 1 teaspoon of the olive oil, and add the onion and garlic. Sauté for about 3 minutes.
Add the chicken thighs to the pot and add about 1/3 of the salt (about 1 teaspoon) and all of the pepper. Sauté, stirring occasionally for about 3 minutes.
Add the stock to the pot and cover it. Bring to a boil, then as soon as its boiling, reduce the heat to medium-low and find a simmer. You want steady bubbles, but nothing big enough to jostle the chicken around too much.
Cover and cook for about 20 minutes, return to gently stir once or twice during this time.
Meanwhile, make the potatoes. Wash the potatoes, scrubbing the skin if needed. Slice into ⅓” thick rounds. Place in a pot and cover with cold water. Add another 1/3 of the salt (about 1 teaspoon). Bring to a boil and cook for 12-16 minutes or until the potatoes are completely tender.
Drain them well and return to the hot pot.
Add the butter to the hot potatoes and stir a bit to help it melt. Add the remaining olive oil, and the final 1/3 of salt, and use a fork to mash up the potatoes. You’re aiming for a consistency that is soft and creamy but with some chunks in it still for texture.
Trim the very end of the broccolini. Set them up to steam in a steamer insert or basket with an inch or two of water. Put the lid on and steam for about 5 minutes until bright green and crisp tender.
7. ARTICHOKE + LEMON
Return to your stew after the 20 minutes of simmering have passed. The chicken should be fork tender but the skin is beige and soggy, it did its job to keep the chicken moist. You have 2 options -
1. Pluck the skin off if you won’t eat it anyway.
2. Lift the chicken thighs out of the pot and place them on a plate. Heat a non-stick or cast iron pan over high and melt in an additional Tablespoon of butter. Place the chicken skin-side down and sear until very golden and crisp, about 5-6 minutes.
Either way, the next step is to stir in the zest and juice of the lemon, and add the drained can of artichokes. Stir and heat through, about 2 minutes.
Plate a scoop of potatoes, topped with chicken. Spoon the sauce generously over top and serve the broccolini on the side. If desired, top it with salt and butter to taste.