Artichoke Pepper Braised Chicken
Perfectly moist chicken thighs braised in an artichoke and pepper sauce that is perfect over rice, pasta or a bed of greens
Servings: 4 people
Ingredients
- 4 tablespoons olive oil
- 6 bone-in chicken thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons red pepper flakes
- 1 large yellow onion, peeled, halved and thinly sliced
- 6 cloves garlic, peeled and halved lengthwise
- 1 26-ounce jar Gaby’s Artichoke Pepper Sauce (or another artichoke pepper sauce of your choosing)
- cooked egg noodles tossed in butter to serve
Instructions
- Heat the olive oil in a large skillet or braiser over high heat. Arrange the chicken thighs on a baking sheet and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken, 3-4 pieces at a time to the oil. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a clean tray and set it aside. Repeat with remaining chicken.
- In the same skillet, add the chili flakes, onions and garlic and stir to combine. Season the ingredients with salt, to taste, then add the Artichoke Pepper Sauce. Stir to combine, and then add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 20 to 30 minutes. (If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove from the heat and taste for seasoning. Serve alongside the cooked pasta or rice.