| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 4- to 4 1/2-pound chicken, cut into 10 pieces
- Kosher salt and ground black pepper
- 2 tablespoons olive oil
- 3 shallots, cut into 1-inch-thick pieces through the stem
- 2 cloves garlic, smashed and roughly chopped
- 2 medium leeks, white part only, sliced into 1 1/2-inch rounds and rinsed
- One 14-ounce can whole artichoke hearts in water, drained
- 5 tablespoons fresh oregano leaves
- 3 tablespoons unsalted butter, cut into pieces
- 1/3 cup dry white wine
- 1 1/2 cups chicken broth or stock
- 1/2 lemon, thinly sliced into rounds
Instructions
- Preheat the oven to 350 degrees F.
- Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
- Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 423 |
| Total Fat | 30 g |
| Saturated Fat | 8 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 109 mg |
| Sodium | 755 mg |
Reviews
This was amazing, will be making again.
Delicious!! My chicken was very stew like, so I had quite a bit of delicious liquid. I used the side as shown on the episode of orzo with mustard greens and cherries. Utilizing wheat pasta, it was still a bit moist but very tasty. Love the savory with a hint of sweetness. I think I need to hone this recipe better, but will try it again!!
This is wonderful but make sure you watch the video for the proper steps (like roast at 425 not 350). I’d give it 5 stars if Food Network didn’t mess up following her steps.
I made this with boneless/skinless chicken breast because we had it on hand. Everyone loved it! It was relatively easy to do, but it looked and tasted wonderful. We’ll make this again….
Delicious! If you are gluten free this is a really good option! Next time I would serve with rice.
Delicious. Easy to make.
This was very yummy! It was perfect for a busy winter night. The chicken was noisy and the sauce is fantastic. Next time we will double the leeks (we are slightly obsessed) but there will be a next time! Thank you!