Go Back
Braised Chicken With Artichokes Pearl Onions

Braised Chicken With Artichokes Pearl Onions

The ultimate comfort food, Braised Chicken With Artichokes Pearl Onions brings warmth and flavor to your dinner table. Tender chicken combines with artichokes and pearl onions for a delightful, hearty meal that’s perfect for cozy nights in. Make it tonight for an easy weeknight dinner that your family will love!
Print Recipe Pin Recipe
Prep Time 8 hours 5 minutes
Cook Time 1 hour
Total Time 9 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds organic chicken drumsticks or thighs Choose your preferred cut for a rich flavor.
  • 2 tablespoons Sunny Paris seasoning A blend of herbs that enhances the chicken.
  • to taste Diamond Crystal kosher salt Adjust according to your dietary needs.
  • to taste Freshly ground black pepper For added flavor and seasoning.
  • 2 tablespoons ghee or fat of choice Use ghee for a buttery flavor or your favorite oil.
  • 12 oz frozen bag of artichoke hearts I use Trader Joe's for convenience.
  • 16 oz frozen bag of pearl onions Adds sweetness and texture.
  • 6 cloves of garlic Peeled for easy cooking.
  • 3/4 cup organic chicken stock Use low sodium for health-conscious options.
  • 2 tablespoons balsamic vinegar Adds depth and acidity to the dish.

Equipment

  • Large Pot
  • Oven
  • Skillet
  • Peeler
  • Frying Pan

Method
 

  1. In the morning, season your chicken by dumping it in a bowl and tossing it with Sunny Paris seasoning, two large pinches of kosher salt, and a few cranks of black pepper. Place the bowl in the fridge for up to 8 hours (marinate for a minimum of 1 hour).
  2. When you're ready to cook, preheat the oven to 325° F. Melt the ghee over medium-high heat in a large 12-inch oven-safe skillet fitted with a lid.
  3. Fry the drumsticks in two batches (don't overcrowd them) until they are browned all over, about 7 to 10 minutes per side. Remove and place on a plate.
  4. Add the frozen onions, artichokes, and garlic into the pan to fry for about 5 minutes until they get a bit of color.
  5. Pour in the chicken stock and tuck the chicken back into the pan. Sprinkle the balsamic vinegar over everything.
  6. Bring the sauce to a boil, then cover the pan and place it in the oven. Bake for 45 minutes.
  7. Once done, taste for seasoning and serve hot!

Notes

  • Tip: You can adapt this recipe to fit whatever is in your crisper: change the veggies (e.g. mushrooms & onions, carrots & leeks) and/or toss on some fresh herbs at the end.