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Braised Chicken with Artichokes

This is a great recipe to take advantage of making two meals from one chicken. See how to cut up a whole chicken here. For this recipe, instead of simply splitting the breast on the bone, remove the skin from the whole breast and with a boning knife, cut along the breast bone lengthwise along one side. While gently pulling the meat back, slice the continue running the boning knife along the bones until the half-breast is fully removed. Repeat on the other side. Set breasts aside for another dish.

What you need

  1. 2 chicken thighs, bone-in, skin on
  2. 2 chicken legs, bone in, skin on
  3. 2 chicken wings, tip removed
  4. Chicken back and breast bone (with breast meat removed)
  5. 1 large onion, peeled and chopped
  6. 3-4 garlic cloves, peeled and minced
  7. 6-8 fresh (not canned or frozen) artichoke hearts and tender leaves
  8. 1/4 cup kalamata olives, chopped
  9. 3/4 of a preserved lemon, peel only, rinsed and finely diced
  10. 2 tsp sweet spanish paprika
  11. 4 tablespoons fresh chopped parsley leaves and minced stems
    12. Water
  12. Olive oil
  13. Kosher salt & black pepper

How to make it

  1. In a large pot, brown chicken in olive oil over medium-high heat. Remove and discard skin.
  2. Reduce heat to medium and sauté onion with 1/2 tsp salt, scraping up browned bits of skin from the bottom of the pan
  3. Add garlic and paprika and stir to coat well with spices
  4. Add chicken pieces and water just to cover
  5. Add pepper and reduce heat to very low simmer before boiling
  6. Cover and cook until chicken is tender - about 1 hour
  7. Remove chicken and set aside to cool.
  8. Remove any remaining fat from bones and return chicken with artichokes, lemon, olives and half the parsley to the broth.
  9. Simmer over low heat until artichokes are tender
  10. Stir in remaining parsley and serve hot.

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