Chicken Scarpariello with Artichokes

I got this recipe from the Seattle Times which came from the Washington Post's food writer and registered dietitian, Ellie Krieger. Her latest book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in 2019. My favorite meals are the ones that are cooked in one big pot or skillet. You just set the pot down in the middle of the table and let everyone dig in. That's how this meal was and it was so good. Chicken Scarpariello is an American Italian dish and the author adds artichokes to it for a flavorful variation and we all loved it. I'm not cooking family dinners much anymore since Nick & family moved to Spain, so now when Lauren says she coming over, I try to fix a special meal and last night it was this recipe.

This dish is braised chicken with peppers and sausage. Artichokes are not traditionally used in the braise, but they fit in beautifully, simmered until tender with all the other ingredients, contributing lovely layers of flavor, color and nutrition. And using frozen artichoke hearts that I get at Trader Joe's make the artichokes an effortless addition. The chicken sausage, which Trader Joe's also has multiple variations, is sliced thinly so there is some in each bite keeping the dish light and full of flavor. I also used a small can of diced green chilis instead of the hot cherry peppers that the recipe called for. Depending how spicy hot you want the dish to be, you can add your own variation or omit the hot peppers altogether. As the days get colder around here, this is the kind of dinner everyone looks forward to. I roasted some Yukon Gold potatoes to accompany this dish but you can also serve it with a hunk of crusty bread for sopping up the savory sauce. It's a comforting meal that checks all the boxes for the change of season and cold weather ahead.

Serves 4

4 Tbsp. olive oil, divided

3 oz. Italian chicken sausage, thinly sliced

4 bone-in chicken breast halves (about 3 pounds)

1/4 tsp. salt, plus more to taste

1/8 tsp. freshly ground black pepper, plus more to taste

1 red bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

1-12 ounce package frozen artichoke hearts (no need to defrost)

1/2 cup dry white wine, such as pinot grigio

1/4 cup sliced jarred hot cherry peppers, or to taste

1 cup chicken broth

1 large sprig fresh rosemary

1 tsp. white wine vinegar

chopped parsley, for garnish, optional

1. In a large, deep skillet or Dutch oven over medium-high heat, heat 1 Tbsp. of the oil until shimmering. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a large plate.

2. Season chicken with 1/4 tsp. of salt and 1/8 tsp. pepper. Add 2 more Tbsp. of olive oil to the pan, then add 2 pieces of the chicken and brown them on both sides, about 2 minutes per side. Transfer chicken to the plate with the sausage and repeat with the remaining chicken.

3. Add the remaining 1 Tbsp. of oil to the pan, then add the red bell pepper and onion and cook, stirring occasionally, until the onions are translucent and beginning to brown, about 5 minutes.

4. Add the garlic and cook until aromatic, about 30 seconds. Add the artichokes, wine and hot peppers and bring to a boil. Cook until the wine is reduced by about half, 2 minutes.

5. Return the chicken and sausage to the pan, along with any accumulated juices, nestling the chicken into the vegetables. Add the broth and rosemary, and bring to a boil.

6. Reduce heat to medium-low heat, cover and simmer until the chicken is cooked through and registers 165 degrees, about 25 minutes. Using a large slotted spoon, transfer the chicken and vegetables to a large bowl, and cover to keep warm. Bring the liquid to a boil over high heat and continue to boil, uncovered, until slightly thickened, about 5 minutes, then stir in the vinegar. Season with additional salt and pepper to taste.

7. Serve the chicken and vegetables drizzled with the sauce and garnished with parsley, if using. (You can serve the extra sauce on the side, if you like.)

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