Chicken with Sausage, White Wine and Artichokes

Whenever my Dad sends me a recipe, I KNOW it’s going to be a good one! I don’t think he’s ever made a thing I didn’t love. Artichokes have been one of my favorite foods since childhood (I know, weird), so when my Dad saw this recipe with artichokes for me and lots of meat for Nick, he sent it my way (after trying it himself, of course).

This is a meal that takes a little time, but is not super labor-intensive in terms of chopping or cleaning a million things, and is delicious and impressive for guests!

Chicken with Sausage, White Wine and Artichokes

(adapted from Food52)

serves 4-6

1 lb Italian sausage
2 tbsp olive oil
1/2 cup flour
3 lbs chicken thighs (with bone and skin)
1 medium onion, thinly sliced
3 cloves garlic, peeled and smashed
pinch red pepper flakes
1 cup dry white wine
2 tsp dried rosemary
1 cup chicken stock
1 can artichokes, quartered
1 lemon

In a large saute pan, cook the sausages in 1 tbsp olive oil over medium heat until brown on all sides, 10 to 15 minutes. Transfer the sausages to a cutting board and let them rest a couple minutes. Cut the sausages into diagonal slices and return them to the pan. Brown the sausages well on both sides, about 3 minutes per side. Remove and set aside.

Season chicken thighs with salt and pepper and dredge them in the flour, shaking off any excess. Add another tablespoon of olive oil to the pan, and then the chicken pieces, skin side down.

Brown the chicken on both sides, about 8 minutes total, remove and set aside.

Pour off all but about 2 tablespoons of the fat in the pan and set back on the stove over low heat. Add the onion and cook until beginning to soften, stirring frequently, about 3 minutes. Add the garlic cloves and continue to cook, stirring occasionally, until the onion and garlic start to turn golden, another 2 to 3 minutes. Add the red pepper flakes and cook for another minute.

Add the white wine and the rosemary, and cook until the wine is reduced by half. Add the chicken stock and the chicken pieces, skin side up. Bring the liquid to a boil, then lower the heat and simmer, uncovered, until the meat is cooked through and the sauce has thickened, about 20 minutes.

Add the sausage and artichokes to the pan and simmer another minute or two, just to warm everything through. Remove from heat and squeeze the lemon over top.

Serve with crusty bread for sopping up all the delicious sauce!

Holy yum, was this good. The sauce was out of this world… even if I did use a $4 bottle of wine! We ate this with French rolls, but I think it would be really great over egg noodles as well.