White Wine Braised Chicken with Artichokes and Shallots
Need a super fancy meal without the long list of ingredients and 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 and grilled artichokes – oh, finished with butter. Don’t EVER forget the butter. (If you are following Paleo protocols, omit the butter).
Its light enough for a summer meal but comforting and filling for a winter’s night.
Finish it all off with some...
Butter and white wine. They 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.
My second and third favorite chicken recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
White Wine Braised Chicken with Artichokes and Shallots
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon cooking oil (I used coconut oil)
- 8 bone-in skin on organic chicken thighs
- salt and 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 and quartered
- 1 teaspoon tapioca powder (or arrowroot)
- 2 tablespoons salted butter
- 1 small bunch flat leaf parsley, chopped
Instructions
- In a large heavy pan, melt the cooking oil over high heat. Salt and 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 and 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.
- Prep Time: 5
- Cook Time: 30
- Category: chicken
- Method: oven
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