Cosce Di Pollo Arrosto Con I Carciofi

Oven Baked Chicken with Artichokes

I learned how to make the marinade for this chicken dish by watching my dad prepare it for barbecues. I find it works just as well for chicken cooked in the oven, and it makes me very happy to serve it to my appreciative family – Anna

SERVES 4 – 6

12 chicken thighs, skin on

Olive oil, for frying

150ml (5fl oz) white wine

2 x 400g (14oz) cans artichokes, drained

For the marinade

Juice of 1 large lemon

3 garlic cloves, crushed

3 large sprigs of rosemary, broken into smaller pieces

100ml (3 1/2 fl oz) olive oil

1 tablespoon salt

First prepare the marinade. Pour the lemon juice into a large bowl, add the remaining ingredients and mix well.

Make 2 or 3 diagonal slashes in the skin of the chicken thighs, then place them in the marinade. Toss well and set aside for 30 minutes.

Preheat the oven to 210ºC, 190ºC fan (410ºF), Gas Mark 6 1/2.

Put a glug of olive oil into a frying pan over a medium heat and fry the chicken thighs in batches until lightly browned on all sides, about 5 minutes per side. Be careful as they may spit and sizzle. Transfer them to an ovenproof baking dish, skin-side up.

Deglaze the pan with the wine, using a wooden spoon to scrape up all the sticky bits. Pour this liquid over the chicken, then pour in the marinade, including the rosemary sprigs. Scatter the artichokes around the bird. Cover with foil and place in the oven for 45 minutes.

Remove the foil, and turn the oven up to 220ºC, 200ºC fan (425ºF), Gas Mark 7. Roast for a further 10 minutes to make the skin crisp and golden brown.

Serve with warm crusty bread.

This recipe is from Gregg’s Italian Family Cookbook by Gregg Wallace & Anna Wallace.

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