Holiday entertaining is not over yet. This was an easy dish we made for one of our women’s Christmas dinners at church. Of course we had to make a mass quantity for two hundred and forty! This is a scaled-down version to serve a smaller crowd
Brine chicken for optimum flavor; herbs are steeped in boiling water, with sugar and salt. After brine cools, chicken is added, soaking up flavors overnight, making it easy, no-fuss to bake on serving day. Serves 8-10.
INGREDIENTS
- 2 c. water, boiled
- 1 TBS. Italian Herbs
- 1 TBS. salt
- 1 TBS. sugar
- 2 c. cold water
- 4 lb. chicken thighs, boneless, skinless
- 2 c. chicken stock (use juices from cooked chicken also, as part of the stock)
- 2 c. white wine
- 1 TBS. minced garlic
- 3 TBS. olive oil
- 3 TBS. butter
- 12-oz. bag frozen artichoke hearts (or less), OR, 14-oz. can artichokes, packed in water
- 1/3 c. sun-dried tomatoes
- 3 green onions, chopped
- 1 tsp. salt, if needed
PREPARATION
1. A day ahead, prepare brine for the chicken by bringing to a boil: > 2 c. water
2. Turn off heat, add: > 1 TBS. Italian Herbs > 1 TBS. salt > 1 TBS. sugar
3. Add to mix, refrigerating until completely cooled: > 2 c. cold water
4. When brine has cooled, add: 4 lb. boneless chicken thighs
5. Refrigerate chicken in the brine overnight.
6. To prepare dish, bake chicken in 400 degree oven for 30 minutes, until done. Meanwhile, make sauce: Boil the liquid until reduced by about half: > 2 c. chicken stock > 2 c. white wine
7. Add to reduced juices: > approx. 3 TBS. butter > approx. 3 TBS. olive oil > 1 TBS. minced garlic > artichoke hearts > 1/3 c. sun-dried tomatoes > 3 green onions, chopped > 1 tsp. salt
8. Simmer the sauce ingredients, letting garlic steep, until chicken’s ready. Pour over chicken; serve with polenta, rice, or pasta.
