Braised Chicken & Artichokes over Linguini
  • ¼ cup olive oil
  • 4½ - 5 lbs bone in skin on chicken thighs
  • 4 shallots, chopped
  • 8 cloves of garlic, chopped
  • about 4 sprigs of thyme
  • 6 oz tomato paste
  • 2 cups white wine
  • 2 - 12 oz jars marinated artichokes, drained
  • 4-5 cups broth
  • 2 cups frozen peas
  • salt and pepper
  • Served over linguini
  1. Heat a large heavy duty pot over medium high heat. Add in the olive oil.
  2. Season the thighs with salt and pepper. In batches, brown the chicken until the skin in golden. Remove and set aside. Do this with all the chicken and be sure to not over crowd the pan.
  3. Lower the flame a bit and add the thyme, garlic and shallots to the pot. Cook until softened.
  4. Stir in the tomato paste and cook for a couple minutes, stirring to prevent burning.
  5. Add in the white wine and allow to simmer and reduce by half.
  6. Add in the artichoke hearts and broth. Add the chicken back in as well. Cover ¾ of the way and simmer for about 1½ hours.
  7. At the end of the cooking time stir in the frozen peas and just cook for an extra minute.
  8. Serve over al dente linguini. Garnish with grated cheese or fresh parsley.
Recipe by LeMoine Family Kitchen at