Spicy Vinegar Chicken Over Artichokes (NYT Cooking) with Moody Eater Notes
A recipe that is a work in progress
Equipment
- Baking tray or skillet
- Metal bowl
- Cutting board
Ingredients
- 2½ to 3 lb bone-in chicken drumsticks and thighs skin-on
- Kosher salt
- freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 medium red or yellow onions cut into wedges
- 2 14-oz cans artichoke hearts quartered and drained
- 1 cup green olives Castelvetrano or similar, crushed and pitted
- 4 garlic cloves thinly sliced
- 1 tsp crushed red pepper flakes
- ½ cup white wine vinegar
Optional Moody Eater Fix:
- ¼ cup olive brine recommended
Instructions
- Heat oven to 350°F. Season chicken generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until deeply golden, 5 to 7 minutes. Transfer to a plate.
- Add onions to the skillet and cook until lightly charred, scraping up browned bits.
- Stir in artichokes, olives, garlic, and crushed red pepper. Cook 2 to 3 minutes until fragrant.
- Remove pan from heat. Add vinegar (and olive brine, if using). Nestle chicken back into the pan, skin-side up.
- Transfer to oven and bake 25 to 30 minutes, until chicken is cooked through.
- Spoon pan juices over chicken before serving.
Notes
Moody Eater Notes:
- This recipe dries out quickly as written. Consider lowering oven temperature or adding olive brine for moisture.
- For best results, marinate chicken and vegetables together overnight.
- The sauce does not naturally thicken or increase in volume; don’t expect a glossy pan sauce without modifications.
- Calories: ~620 kcal
- Protein: ~42 g
- Fat: ~44 g
- Saturated Fat: ~10 g
- Carbohydrates: ~18 g
- Fiber: ~5 g
- Sugar: ~4 g
- Sodium: ~1,150 mg
High sodium from olives, artichokes, and vinegar. Protein-forward, but fat-heavy due to skin-on chicken and olive oil.