Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 375°. Roast 2 of the rosemary sprigs directly on the oven rack for 
5 minutes, until charred. Leave the oven on. Strip off the leaves, then finely crush them; discard the stems. In a small bowl, whisk the leaves with the vinegar, mustard and 1/4 cup of the olive oil. 
Season with salt and pepper. 


Step 2    

In a large, deep skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and cook skin side down over moderately high heat, turning once, until well browned, 12 minutes. Transfer to a plate. 


Step 3    

Pour off all but 2 tablespoons of fat from the skillet. Stir in the artichokes, tomatoes, caperberries and the remaining 
rosemary sprigs. Top with the chicken and roast for 15 minutes, until an instant-read thermometer inserted in the chicken registers 165°. Drizzle with the vinaigrette and serve, passing more vinaigrette at the table.


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Aggregate Rating value: 5

Review Count: 3

Worst Rating: 0

Best Rating: 5

Author Name: Jenn Sigmon

Review Body: Made this last night for two.. used only 4 thighs- now I am sad that there is no leftover chicken.. delicious.. make sure you use the large caper berries.. so yummy. Going to do this again soon.. like this week.. I served it with a nice slice of sourdough toast - I picked up the bread to make another recipe in this issue - knife and fork grilled cheese.. another keeper. This is one of the best issues of Food & Wine.. I want to make just about every recipe.

Review Rating: 5

Date Published: 2017-04-17

Author Name: ArthurReeds

Review Body: This is just mouth-watering!!

Review Rating: 5

Date Published: 2017-07-16

Author Name: brycepickering

Review Body: Amazing dish and super easy. Had a dinner party and it was a hit. I doubled it and had enough for everyone and I STILL wish I had more.

Review Rating: 5

Date Published: 2017-05-29