Spicy Vinegar Chicken Over Artichokes
Published July 9, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3pounds bone-in, skin-on chicken drumsticks and thighs, patted dry
- Salt and freshly ground black pepper
- 2tablespoons extra-virgin olive oil
- 2medium red or yellow onions, cut into 1-inch wedges
- 2(14-ounce) cans quartered artichoke hearts, drained
- 1cup green olives (such as Castelvetrano), crushed and pitted
- 4garlic cloves, thinly sliced
- 1teaspoon crushed red pepper
- ½cup white wine vinegar
Nutritional analysis per serving (4 servings)
927 calories; 64 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 31 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 59 grams protein; 1499 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Season the chicken with salt and, if time permits, let sit for 10 to 15 minutes to let the salt absorb.
- Step 2
Heat the oil in a large, deep skillet over medium-high. Place the chicken pieces skin side down, arranging them snugly in a single layer. Using tongs, press down on the chicken to ensure full contact with the pan, encouraging even browning. Cook until the skin is deeply golden and the chicken releases easily from the pan, 5 to 7 minutes. Transfer the chicken to a plate, skin side up, leaving the rendered fat behind.
- Step 3
Add the onion wedges to the skillet and cook over medium-high heat, stirring and scraping up any browned bits, until lightly charred around the edges, 4 to 6 minutes.
- Step 4
Stir in the artichokes, olives, garlic and crushed red pepper. Season with salt and pepper, and cook until the garlic softens, 2 to 3 minutes.
- Step 5
Remove the skillet from the heat, pour in the vinegar, and nestle the chicken back in, skin side up. Transfer to the oven and bake until the sauce is thickened and the chicken is cooked through, 25 to 30 minutes.
- Step 6
Arrange the chicken and artichoke mixture on a large platter, spoon over the pan juices, and serve.
Private Notes
Comments
Fun fact to ponder while the chicken braises: NYTimes Cooking has more than 24,000 recipes; 482 of them are for chicken thighs - about 3% of the recipes, or one in every 300. Complaining that there are too many thigh recipes reflects what is known as the Baader-Meinhof phenomenon (or frequency illusion) where you perceive that something is more common than it actually is because you are paying attention to it. My illusion is the "More-Thighs-is-Better Complex." So I say shoot for 4%.
I love chicken thigh recipes. I hope no one complains about another one!
@CFXK Agreed. I always say one can never have too many chicken thigh recipes. Impossible.
This recipe is terrific! I used what I had on hand: 2 lb boneless skinless chicken thighs, 3 cans artichoke hearts that were well beyond their best-by date, garlic-stuffed green olives, 1 red onion, 1 yellow onion - and it still came out great. The white wine vinegar and crushed red pepper add good verve. Great as leftovers, too.
Absolutely delicious and easy to make. Browning the chicken is a must. The vinegar gets diluted by all the liquid that seeps out of store bought chicken so it was not overpowering. I used a Dutch oven and kept the lid on. It was perfect after 30 minutes.
Question—how much can you do ahead of putting it oven