Preparation - MEDIUM - CAN PREPARE AHEAD
"You can serve this with polenta, mashed potatoes, rice or anything that will sop up the sauce, such as slices of grilled country bread," writes Bastianich. "The dish tastes even better if it is cooked in advance and then allowed to cool and rest in the pot. Reheat just before serving. If you have some left over, try pulling the remaining chicken off the bone and returning it to the sauce, and bringing it to a boil; after letting it all cook for a few minutes, you'll have a great dressing for pasta such as rigatoni or shells."
- 1 lb frozen artichoke hearts
- 1 chicken, in pieces about 4 pounds
- 1 1/2 teaspoons coarse sea salt or kosher salt, or to taste
- 4 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled and crushed
- 1/2 teaspoon peperoncino flakes, or to taste
- 1 cup dry white wine
- 3 cups (or 28 ounces) canned Italian plum tomatoes, preferably San Marzano, crushed by hand (reserve the juices)
- Sprig Thyme or oregano
- 1 tablespoon chopped fresh Italian parsley
Large, covered stew pot.
DEFROST artichoke hearts in colander.
RINSE the chicken, and pat it dry. Cut it into 10 or 12 pieces (including the backbone), and season with a teaspoon of salt.
IN a large saucepan, heat the olive oil over medium-high heat, and lay the chicken pieces in it without crowding sprinkle them with hot pepper flakes and cook them in batches if necessary. Brown the pieces for about 3-5 minutes on each side, until each is nicely colored on all sides. Remove the pieces to a platter or bowl. Pour off excess fat.
WHEN all the chicken is out of the pan, drop the crushed garlic into the hot fat and cook for a minute or two, until sizzling. Remove garlic and save.
ADD artichokes and 1/2 tsp salt, cook for 4 or 5 minutes, tossing them often and deglazing the browned bits in the pan bottom. When the artichokes are dry and starting to take color, carefully pour in the wine and cook over high heat, stirring, until it is nearly evaporated, about 3 minutes longer. Remove artichokes and set aside
POUR in the tomatoes with their juices and 2 cups water. Cover the pan, and bring the liquid to a boil.
RETURN garlic and all the chicken pieces (and any accumulated juices on the platter) to the saucepan, covering them with the sauce.
REDUCE heat to a simmer, cover the pan and cook the chicken about 40 minutes turning the chicken pieces after 20 minutes.
ADD artichoke hearts, toss all ingredients, simmer for 10 minutes.
IF PREPARING AHEAD:
Let cool and seal with plastic wrap if prepared several hours or a day in advance
DAY OF SERVING
If prepared ahead of time remove from fridge and let stand for an hour or so.
PLACE on medium high heat. Bring to a low simmer, toss, cover and cook for about 15 -20 minutes. Check for seasoning
REMOVE cover and continue cooking 15 to 25 minutes or more, until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning.
SERVE immediately, or, for best flavor, let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. Serve hot from the pan, or from a big bowl. Sprinkle the parsley over it just before serving.
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