Chicken braised in tomato sauce is always good, but it’s especially flavorful when chunks of fresh young artichokes are added to the cooking pot. You can serve this with polenta, mashed potatoes, rice, or anything that will sop up the sauce. Some slices of grilled country bread are my favorite, particularly on a summer day. 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 the boil; after letting it all cook for a few minutes, you have a great dressing for pasta. I like rigatoni or shells with this.
Recipe information
Yield
serves 6
Ingredients
Recommended Equipment
Preparation
Step 1
To prepare the artichokes, trim the artichokes and cut them into halves or wedges, about 1 1/2 inches wide; soak them in acidulated water (see Preparing Artichokes, page 213).
Step 2
Rinse the chicken, and pat it dry. Cut it up into 10 or 12 pieces (including the backbone), and season with 1/2 teaspoon salt.
Step 3
Heat the olive oil in the big saucepan over medium-high heat, and lay the chicken pieces in it without crowding—cook them in batches if necessary. Brown the pieces for about 3 minutes on one side, turn, and cook another 3 minutes, until each is nicely colored on all sides. Remove the pieces to a platter or bowl.
Step 4
When all the chicken is out of the pan, drop the crushed garlic into the hot fat and cook it for a minute or two, until sizzling. Lift the artichoke wedges out of the water, and drop them, still damp, into the saucepan. Stir well, and season them with 1/2 teaspoon salt and the peperoncino.
Step 5
Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits on the pan bottom. When the artichokes are dry and starting to take on color, pour in the wine and cook over high heat, stirring, until it is nearly evaporated, about 3 minutes.
Step 6
Pour in the tomatoes and 3 cups water; slosh the tomato containers with some of the water to rinse them into the pan. Cover the pan, and bring the liquid to a boil. Adjust the heat to maintain a steady bubbling, and cook the artichokes and sauce for about 15 minutes.
Step 7
Return all the chicken pieces (and any accumulated juices on the platter) to the saucepan, submerging them in the sauce. Cover the pan, get the sauce perking again, and cook chicken and artichokes together for about 40 minutes. The chicken should be nearly done, the artichokes tender, and the sauce somewhat reduced. Set the cover ajar—or remove it altogether—and continue cooking 15 minutes or more, until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning.
Step 8
Serve right away, or—for the 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 if you prefer. Sprinkle the parsley over it just before serving.
