Wine Baked Chicken & Artichoke Hearts
Submitted by michaeld
Skin-on chicken quarters baked with artichoke hearts in a herbed sherry and tomato sauce. One pan, one hour, and the whole kitchen smells like a Mediterranean bistro. Serves 4 to 5.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis is a weeknight dinner that punches well above its weight.
Chicken quarters nestle into a baking pan surrounded by artichoke hearts, then get blanketed in a sauce of tomato, dry sherry (or white wine), oregano, and fresh basil.
Forty-five minutes in a hot oven with a few rounds of basting, and the chicken comes out tender with a sauce that’s reduced into something rich and glossy.
Serve it over pilaf with a green salad and you’ve got a meal that feels Mediterranean without a passport.
Pro Tips
- Dry sherry gives a deeper, nuttier flavour than white wine here, but either works. Use whichever you have open.
- Baste every 15 minutes if you can. It builds layers of that tomato-wine glaze on the chicken and keeps the artichokes from drying out.
- Drain the artichoke hearts well. Excess brine will thin out the sauce and make it taste tinny rather than bright.
Ingredients
Directions
Remove skin from chicken.
Place quartered chicken in baking pan.
Arrange artichoke hearts around chicken pieces.
Combine tomato sauce, wine, spices and season to taste with salt and pepper.
Pour mixture over chicken.
Bake for 45 minutes in 400℉ (200℃). oven, basting occasionally.
Serve with pilaf and salad.
Makes 4 to 5 servings.
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