Spicy Vinegar Chicken Over Artichokes
Recipe by Andy Baraghani | Total time: 45 minutes There’s something undeniably comforting about the combination of chicken and artichokes. Bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar for brightness. The addition of green olives adds a briny punch, while canned artichokes — an underrated pantry staple — make this a complete meal. Unlike fresh artichokes, which require trimming and peeling, canned artichokes are ready to use and soak up the flavorful pan juices beautifully. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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