I love this easy one pot meal that reminds me of a French bistro dinner. I use my staub covered skillet to prepare it and it is quick and easy. I used split chicken breasts for this version but my chicken parts would be delicious. The vegetables absorb all the flavors during the braising process and it’s a very comforting cozy meal. Additionally, the leftovers taste great!
- 2 tablespoons olive oil
- 2 lbs chicken pieces (breast, drumsticks and thighs, I use bone in skin-on)
- Kosher salt and freshly ground pepper
- 3 medium Yukon Gold potatoes, quartered lengthwise
- 8 ounces frozen artichoke quarters, thawed
- 2 large carrots, sliced about 14 inch thick
- 1 large onion, small dice
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 1/2 -2 cups chicken stock
- 4 thyme sprigs
- 2 teaspoons oregano
- 1 teaspoon crushed red chili pepper
- 1 bay leaf
- 1 -2 tablespoons coarsely chopped flat-leaf parsley
Heat a large heavy bottom skillet. Add the olive oil on medium high heat just until beginning to smoke. Pat the chicken pieces dry with paper towel and season generously with salt and pepper. Add the chicken to pan in a single layer, season with salt and pepper and sear over moderately high heat, turning once, until golden brown, about 2-4 minutes per side. Transfer the chicken to a plate.
Add the, carrot, onion, garlic and to the skillet and sauté on medium heat until the vegetables are lightly browned, about 4 minutes. Add artichokes and potatoes and seasonings ( thyme, oregano,bay leaf and crushed red pepper). Raise the heat and add wine and stock bringing mixture to a simmer. Season with salt and pepper and add chicken back to skillet scraping up any brown bits from pan. in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cover and simmer over moderately low heat until the potato and carrots are tender and the chicken is cooked through, about 30 minutes. Discard the bay leaf and thyme stems and garnish with fresh parsley. Serve warm and enjoy!